| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
person
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Ingredients
Eggs Benedict Ingredients
- 2 whole eggs poached
- 1 whole tomato thick slices
- 4 slices bacon thick cut
- 1 splash white vinegar
Hollandaise Sauce
- 12 T butter 1 and 1/2 sticks
- 4 whole egg yolks
- 3 T lemon juice fresh
- 1.5 tsp salt
- 3/4 tsp pepper
- 2 pinches cayenne pepper
Ingredients
Eggs Benedict Ingredients
Hollandaise Sauce
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Instructions
Hollandaise Sauce
- 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.
Eggs Benedict
- 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!
Recipe Notes
***Cooking Tip: You can even make this hollandaise sauce for dinner. Sauté some asparagus and pour sauce over your veggies!
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