Easy Recipe for Eggs Benedict and Hollandaise Sauce

Ingredients:

For the Hollandaise sauce, you’ll need:

- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup melted butter
- 1/4 teaspoon salt

- 8 eggs
- 1 teaspoon white vinegar
- 8 strips Canadian-style bacon or ham
- 4 English muffins, split
- 2 tablespoons butter, softened

Directions:

HOLLANDAISE SAUCE:

1. Start by making the hollandaise sauce: for this you will need a double boiler. Fill the bottom with water, but make sure it does not touch the top pan. Then, bring that to a gentle simmer on the stove.
2. In the top of the double boiler, whisk together the egg yolks, lemon juice, pepper, Worcestershire sauce and water.
3. Add the melted butter to the egg mixture 1 or 2 tablespoons at a time, and make sure to continue whisking. If you find the sauce is getting too thick, you can add a teaspoon or two of hot water.
4. Keep whisking until all the butter is added, and then mix in the salt.
5. Remove the sauce from the heat, and put a lid on it to keep it warm.

6. Now we need to poach the eggs. Fill a large saucepan with 3-inches of water, and bring that to a gentle simmer. Then add the vinegar: this will help the eggs stay together.
7. Break your eggs onto a plate, and then gently slide them one at a time into the simmering water. Depending how you like your eggs cooked, you can leave them in between 2 ½ to 5 minutes.
8. Meanwhile, you can prepare the bacon and English muffins. Cook the bacon under the broiler in your oven until their lightly browned.
9. Then lightly toast your English muffins in your toaster or toaster oven. Butter them when they’re ready.
10. Once your eggs are done, remove them from the water and place them on a plate that’s lined with paper towel.
11. Now for plating: place two muffins on your plate, top them each with bacon, then eggs, and finally drizzle on the Hollandaise sauce.