- 1 stick unsalted butter
- 2 egg yolks
- 3 teaspoons fresh lemon juice
- For the Eggs Benedict: 2 tablespoons olive oil or butter
- 4 thick slices Canadian bacon
- 4 jumbo eggs, poached
- 2 English muffins, halved and lightly toasted
- Sunny’s 1-2-3 Hollandaise Sauce, recipe follows
- Cooking spray
- Hungarian paprika
- 1 tablespoon finely chopped chives
For the sauce, in a small pot, melt the butter over medium heat.
Add the yolks and lemon juice to a medium bowl and whisk together. Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken
In a large pan on medium-high heat, add the oil. When it begins to swirl, add the bacon. Sear until a peek beneath reveals some color and char, then flip and do the same for the other side, this should all take about 5-8 minutes. The bacon is already cooked, you’re just going for color here.
In a large pot on high heat, bring at least 4 inches of water to a boil. Lower the heat until the water is at a low simmer. Crack an egg into a small bowl. Spray a ladle with cooking spray and pour the egg into the ladle. Gently dip the ladle into the simmering water, holding it just above the level of the water so none seeps into the ladle. Cook like this until a light film of white forms on the egg, less than 1 minute. Then, gently and slowly tilt the ladle into the water allowing the egg to follow. Dry out the ladle and repeat for the remaining 3 eggs. Cook until all the whites are opaque and remove with a slotted spoon, patting the bottom dry on a paper towel. (Cook’s tip; If you’re making plenty, transfer to an ice bath after poaching. Then, when ready to serve, dunk them in the still simmering water for a few seconds to reheat)
Place the muffins on a plate, cut-side up. Top with the seared bacon, a poached egg, a drizzle of Sunny’s 1-2-3 Hollandaise Sauce, a pinch of paprika and a sprinkle of chives.