Classic Eggs Benedict with Canadian Bacon & Hollandaise Sauce
|1 (6 oz) package|
Fresh Lemon Juice
White Wine Vinegar
English Muffins, split, toasted
Shredded lemon peel (optional)
Pan fry bacon in a skillet or on a griddle until golden brown; 2 to 3 minutes per side.
Place egg yolks, lemon juice and salt in a blender container.
Meanwhile, melt butter until hot and sizzling.
With motor running, pour hot butter in a stream through hole in blender lid. Blend for 30 seconds or until sauce has thickened and heat of butter “cooks” the egg yolks.
Fill a wide, deep skillet 3/4 full with water; add vinegar. Bring to a simmer over medium-high heat.
Break eggs, one at a time, into a small dish. Slip eggs into simmering water. Simmer gently about 3 minutes for soft poached eggs or longer until cooked as desired.
Place toasted muffins on serving plates; top with Canadian bacon.
Use a slotted spoon to drain each poached egg; place over Canadian bacon.
Spoon hollandaise sauce over eggs; top with lemon peel if desired.
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