Eggs Benedict

I whipped these little bad boys up yesterday for brunch.

Aric had never had eggs benedict before and I was like, “whattttt?!” So of course, I had to make him some!

His verdict: they belong as a permanent fixture on our breakfast-slash-brunch menu.

And you know what, I would have to agree.

Ingredients

• 1 egg yolk
• 1 teaspoon fresh lemon juice
• 1 teaspoon cold water
• 1 stick salted butter (8 tablespoons), melted
• 1/4 teaspoon salt
• cayenne pepper to taste
• 4 eggs
• 2 English muffins, split, buttered, and toasted
• 4 slices Canadian bacon, warmed in a skillet

Instructions

1. Melt 1 stick of butter in a saucepan. Keep warm.
2. Whisk together the egg yolk, fresh lemon juice, water, salt, and a pinch of cayenne pepper in an immersion blender cup.
3. In a small stream, pour in melted butter while running the immersion blender. *This can also be done in a regular blender.*
4. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 minutes and carefully remove it with a slotted spoon onto a place. Repeat with the remaining eggs.
5. To serve, place a buttered, toasted English muffin half on a plate.
6. Top the English muffin with a warm slice of Canadian bacon.
7. Place the warm poached egg on top.
8. Then, drizzle with the hollandaise sauce.
9. Sprinkle a little cayenne pepper on top and it will look extra pretty!
10. Devour and enjoy!

Eggs Benedict

In an immersion blender cup, whisk together 1 egg yolk, 1 teaspoon fresh lemon juice, 1 teaspoon cold water, 1/4 tsp salt, and a pinch of cayenne. (You could also do this in a regular blender.)

In a small stream, carefully pour 1 stick of melted butter, still hot, into the yolk mixture while continuously beating with the immersion blender.

You have made your hollandaise sauce. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for about 2 minutes.

Carefully remove with a slotted spoon and place on a plate. Repeat with the remaining eggs.

To serve, place a buttered, toasted English muffin half (or two) onto a plate.

Top the English muffin halves with a pan-fried slice of Canadian bacon.

Place the poached eggs on top.

Spoon on the warm hollandaise sauce.

Sprinkle a little cayenne on top to make it look extra pretty.

These are absolute perfection!