Classic Eggs Benedict with Homemade Hollandaise Sauce
Serving Size / Yield
- 4 eggs
- 4 egg whites
- 2 English muffins, halved
- 4 slices Canadian bacon
- 4 tsp. lemon juice
- 4 Tbs. butter
- salt and pepper, to taste
Toast the English muffins in the toasted on a medium-high brownness level. Leave in the toaster.
Melt the butter and pour it into the egg whites while still hot. Beat, and add the lemon juice while mixing. Set aside and keep warm.
Heat about water in a deep saucepan until it boils, and then lower to a simmer. Gently crack the 4 eggs into the water and cook until set, approximately 3 minutes. Remove eggs. Place a slice of Canadian bacon onto each English muffin slice. Top with one egg, and then Spoon with sauce and garnish with fresh herbs, if desired.