Eggs Benedict with Easy Hollandaise Sauce
A simple yet impressive breakfast dish with Canadian bacon, poached eggs, english muffins and a no-cook hollandaise sauce.
Ingredients
Cooking Instructions
step 1
Slice English Muffin (1) in half and toast.
step 2
Bring water to a boil, while you start browning the Canadian Bacon (2 lb) in a pan. Add the browned bacon on top of the English muffin.
step 3
Crack the Eggland's Best Classic Eggs (2) into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.
step 4
In a bowl, add yolk of Eggland's Best Classic Egg (1), Water (1 tsp), juice from Lemon (1) and Salt (to taste), and Ground Black Pepper (to taste). Whisk with an immersion blender or whisk blender on low.
step 5
Pour the Butter (1/2 cup) down the side of the bowl while whisking on low.
step 6
Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of Chili Powder (to taste) or paprika.
step 7
Serve and Enjoy while warm!