Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon
  • 4 eggs
  • 2 tsp vinegar
  • 2 English muffins
  • water
  • 10 tbsp unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instruction

  • Cook bacon and set aside. (Ham or Canadian bacon works too).
  • Poach eggs. You can do this with an egg poacher or the old-fashioned method. Add water to a large saucepan and fill with water to 2/3 full. Bring to a boil and then add vinegar. Bring water back to a boil and then turn to low to simmer.
  • Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover the pan with a lid, turn off heat and let sit for 4-5 minutes.
  • Remove eggs (in the order they were placed in) with a slotted spoon. (NOTE: You may need to change cooking times based on how you like your eggs).
  • Make hollandaise sauce by melting 10 tbsp butter. Add 3 egg yolks, 1 tbsp lemon juice and 1/2 tsp salt to a blender and blending on medium speed for 30 seconds. Eggs should be light in color. Slowly add the melted butter to the blender and blend on LOW until all combined.
  • While eggs are finishing cooking, toast English muffins. Assemble eggs benedict by buttering one side, adding bacon, a poached egg and then hollandaise sauce on top. Garnish with chopped parsley.