Start by pulling out a blinder or food processor, either works. Also grab a small sauce pan and place it over low heat.
To the sauce pan add and melt your butter.
To the blender or food processor add egg yolks, lemon juice, salt, pepper, and cayenne pepper. Blend everything for about 15 seconds.
Now that your butter is melted. Slowly pour the hot butter into the running blender, and blend for 30 seconds or until the sauce thickens.
There you have it...the easiest hollandaise sauce ever!! The sauce can sit at room temperature for 1 hour, or can be made in advance and refrigerated.
Place a large saute pan over medium heat. Cook the bacon until nice and crispy on both sides. Remove and place on a paper towel to soak up remaining grease.
In the down time of your bacon cooking, wash the tomato and give it a thick slice. This is going to act as your english muffin in normal eggs benedict.
After you have cooked your bacon and sliced the tomato, find a small sauce pan. Fill the sauce pan 3/4 with water and place over medium to medium high heat.
To the sauce pan add a splash of white vinegar and bring to a boil. While that is coming to a boil, break an egg into a small bowl.
Now that the water is boiling, stir the boiling water creating a vortex (water tornado for all midwest people). Carefully slide the egg into the vortex. Wait 2-3 minutes then lift the egg out of the water with a slotted spoon. There you have it one perfectly poached egg.
Repeat egg poaching process with the second egg.
To build our breakfast...place a large slice of tomato on a plate. Followed buy a couple pieces of bacon (normally break the slices in half to fit the tomato). Next we have the poached egg on top of the bacon. Top everything off with a nice large dollop of hollandaise sauce!
Enjoy this carb free, gluten free, and to be honest guilt free breakfast!
***TIP: I normally serve it with a side of fresh fruit!
***Cooking Tip: You can even make this hollandaise sauce for dinner. Sauté some asparagus and pour sauce over your veggies!