Eggs Benedict

Ingredients

• Butter

  unsalted

  2 tbsp or 28g

• Egg

  whole

  5 large or 250g

• Lemon juice

  1 ¼ tbsp or 19g

• Heavy whipping cream

  1 tbsp or 15g

• Salt

  table

  ¼ tsp or 2g

• Wheat English muffin

  2 muffin or 114g

• Canadian bacon

  cured, unheated

  4 slice or 114g

Directions

1. To make the Quick Hollandaise sauce, melt butter in a medium microwave-safe bowl.
2. Place 2 eggs, lemon, and heavy cream in a bowl and whisk thoroughly until blended and pale yellow
3. Slowly add the egg mixture to the melted butter and whisk well.
4. Microwave the mixture for 15 to 20 seconds at a time until thickened, whisking between intervals. Set aside.
5. Poach 4 eggs in simmering water for 4 to 7 minutes, depending on the desired doneness.
6. While the eggs are poaching, split the English muffins in half and toast.
7. Fry the Canadian bacon.
8. To assemble: place 2 English muffin halves per plate. Top with one slice of Canadian bacon on each half. Follow with one poached egg, then top with sauce.