Eggs Benedict
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 English muffins (4 halves)
  • 1 avocado, sliced
  • 4-5 strips of bacon, fried and crumbled
  • 4 eggs
  • hollandaise sauce (3 egg yolks, ½ cup butter, 1 tbsp. lemon juice, ½ tsp. dijon mustard, ¼ tsp. cayenne pepper, ½ tsp. salt, ½ tsp. pepper, ¼ tsp. Worcestershire sauce)
  • 1 tbsp. butter, melted
  • Dash of white vinegar
Instructions
  1. Prepare hollandaise sauce: whip egg yolks and add to magic bullet or blender with lemon juice, dijon mustard, cayenne, salt, pepper, Worcestershire and blend. Add melted butter and blend. Keep warm until serving.
  2. Add each egg to a separate teacup and bring water to boil in a large pot with a dash of white vinegar.
  3. Place bottom of teacup in water until warm and then carefully tip the teacup and pour the egg into the water.
  4. Repeat with other eggs.
  5. Cook each egg 3-4 minutes to ensure they are still runny.
  6. Toast English muffins and spread with butter.
  7. Remove each egg with a slotted spoon and place on each English muffin.
  8. Add avocado.
  9. Drizzle with hollandaise.
  10. Add crumbled bacon.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/eggs-benedict/