Eggs Benedict

Eggs Benedict
Items Needed (for 4 Eggs Benedict)

8 pieces of bacon (or 4 pieces of Canadian bacon)

2 tablespoons chopped parsley, for garnish
4 eggs

2 teaspoons white vinegar
2 English muffins

Butter
Chopped parsley, for garnish (optional)

 

Hollandaise Sauce

9 Tablespoons unsalted butter

3 large egg yolks
1 Tablespoon fresh lemon juice

salt & fresh ground pepper, to taste

 

In a skillet over medium heat, cook bacon.

While bacon is cooking, bring a large saucepan of water to a boil. Add vinegar and bring to a boil again, then lower to a simmer.

Make the Hollandaise Sauce: in a blender add egg yolks and lemon juice. Blend on high for 30 seconds until combined. Melt 9 tablespoons of butter. Then turn your blender on medium speed and slowly pour in melted butter. Blend until creamy. Add salt and pepper to taste.

Poach eggs.

Toast the English muffins to your liking.

To assemble the eggs Benedict: butter one side of an English muffin, top with two slices of bacon, put a poached egg on top of the bacon, then pour Hollandaise sauce on top. Sprinkle parsley over it if you want. Serve immediately.

"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Eggs Benedict