Eggs Benedict!

If you have ever thought about making eggs benedict but preparing the hollandaise sauce deterred you, have no fear! I have been using this method for years and it never disappoints! All you need is a blender! No double boiler, no constant whisking, no steam burns and no curdled eggs! It is so easy and delicious you will want to serve it with everything!

Lets begin by having a mimosa! lol

On to step 2. The hollandaise sauce! You will need 1 stick of butter (melted). 3 egg yolks, 1/2 teaspoon of spicy mustard and 1 tablespoon of lemon juice. You can change this up to suite your taste. Add your egg yolks, mustard and lemon juice to your blender while you are melting the butter.

Gather your ingredients. (fresh is best but I always have this stuff on hand).
Melt the butter.
Blend together the egg yolks, lemon juice and mustard.
Once the butter is melted, turn the blender on high and slowly pour the melted butter into the egg yolk mixture. The heat from the hot melted butter will cook the egg yolks so be careful not to add it too fast.

Next you will need 2 English muffins, 4 eggs and at least 4 slices of Canadian bacon. ( I used 8 because this was sliced thin). Also, don’t forget to refill your mimosa!!

Next you will want to heat up your Canadian bacon and toast your English muffins. I just heat the bacon in a skillet and throw the muffins in the toaster. You can get fancy and put them in the oven. There is no right or wrong way.

I prefer them toasted.
Next you will poach your eggs. I have this AMAZING egg poacher pan from Calphalon that makes perfect poached eggs every time! If you do not have this pan you can use the regular method for poaching.
Cover and poach for 3 minutes.
Viola!! lol
Time to plate!!
You will notice Scott likes cheese on his. I prefer plain.
Red skinned potatoes with garlic and parsley make the perfect side.
Absolutely delicious!!!

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