Eggs Benedict

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Hollandaise Sauce:

4 egg yolks

1/4 teaspoon dijon mustard

1 teaspoon fresh lemon juice

1/2 cup butter, melted

In a blender, blend egg yolks, mustard, and lemon juice until fully combined (about 5 seconds). With the blender on high speed, stream the melted butter in. Sauce should be a thick, but smooth consistency. Keep warm.

Poached Eggs:

4 eggs, room temperature

2 wholewheat english muffins, split in half

4 slices of ham or canadian bacon.

1 teaspoon white vinegar

Fill a large deep sided pan with about 4 inches of water. Add vinegar and bring to just barely simmering. Working with one egg at a time, break into a small ramekin. Tilt the ramekin, such that the egg flows into the pan. Repeat with the remaining eggs. When all the eggs are in the pan, remove from heat and put the lid on. Don't disturb the eggs until they are done, about 4 to 5 minutes.

Toast the muffin halves until golden brown. Butter the hot muffin halves (optional) and add ham or canadian bacon slices. Top each half with a poached egg. Drizzle generously with hollandaise sauce and serve hot.

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