Eggs Benedict

Pro Tip: Add sliced avocado for extra creaminess

Anyone who knows me knows that I don’t eat eggs but everyone in my family does, especially my daughter. Her favorite egg dish is Eggs Benedict and here’s my recipe that I make whenever she spends the night.

• 2 whole eggs

• 4 slices of bacon, cooked crisp

• 2 English muffins, toasted

1. Fry the bacon and set aside for assembly.

2. Toast the English muffins and set aside for assembly.

3. Poach the eggs, as follows: put a simmering skillet of water on the stove over medium low heat. Swirl the water with a spoon creating a mini-whirlpool. Break the eggs into small bowls and slide each one into the simmering water. Baste the eggs with the water until they are cooked and the yolk is still very soft in the middle.

4. Carefully remove the eggs with a slotted spoon onto a paper towel or clean dish cloth.

Eggs poaching (the poach doesn't have to happen in a deep dish- your skillet works just fine)

Before the sauce has been added (gorgeous!)

Hollandaise Sauce

• 2 egg yolks

• 2 lemons, juiced

• 1 stick of butter, melted and cooled

• Salt and pepper to taste

• Several dashes of Tabasco sauce, or other hot sauce (optional)

1. Put the egg yolks and lemon juice in a blender and mix on medium high speed.

2. Slowly drizzle in the melted butter and mix until the sauce reaches the thickness you like (you may not need the whole stick of butter).

3. Add the salt, pepper, and hot sauce and mix until it is well blended.

4. Assembly

5. Put the toasted English muffins on a plate, top each one with a poached egg and several slices of bacon.

6. Top with hollandaise.

The completed dish!