Eggs Benedict

This classic egg dish makes an incredible dinner! Surprisingly quick and easy to make!

Serves 2

• 10 Tbs of butter
• 4 egg yolks
• 1 Tbs fresh lemon juice
• 1/2 tsp of salt
• dash of paprika

• 2 English muffins, split in half
• 4 whole eggs
• 1 tsp of white vinegar
• 4 pieces of Canadian bacon, cut fairly thick (1/4 – 1/2 inch)
• salt and pepper


Melt the butter slowly in a small saucepan. In a blender, add the egg yolks, lemon juice, salt and dash of paprika. Blend the egg yolk mixture at medium high speed until it lightens in color, about 20-30 seconds.DSC03812 Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the hot melted butter slowly, while the blender is running. Blend til well incorporated. Pour into a saucepan and keep warm.

Poach the eggs: Crack 4 eggs into a small bowl, in a large saucepan, bring about 3 inches of water to a boil, add 1 tsp white vinegar, add the eggs, and cook for 3 minutes or until the eggs hold together.DSC03821Remove with a slotted spoon and drain on paper towels. Warm the Canadian bacon in a small skillet on the stove.DSC03816Butter the English muffins and broil for a few minutes til golden.
Assemble… Place 2 muffin sides on each plate, place on one piece of Canadian bacon, then one egg, then spoon over Hollandaise sauce, garnish with chives! Oh my goodness!DSC03823



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