Eggs Benedict at Home!

Eggs Benedict is one of my all time favorite breakfasts. I will admit it can be a bit time intensive, but the result is delicious, way cheaper and more rewarding than going to a restaurant. I do cut some corners here, especially with the hollandaise sauce, but it makes the recipe super easy to do at home! I also have an egg poacher that helps to make the perfect poached egg. I honestly have tried poaching eggs the traditional way and I simply cannot get the eggs to turn out well. If you want to give that a try definitely go for it, but a simple fried egg will do the trick too! I think this recipe goes great with a side of my breakfast potatoes, fruit and some OJ. I tried the Live Pure Epic Mango Smoothie cubes, which are packed with mango, pineapple, ginger and probiotics, and I swear it revived me after a few too many margs the night before.

Serves 4

Ingredients:

4 English Muffins (I use the brand Bays and I swear they are the best English muffins ever! I can only find them in the refrigerated section at traditional grocery stores like Kroger and Safeway.)

8 slices of Canadian Bacon

8 Eggs

1 packet of Hollandaise Sauce (only link I could find was on Target but you can also get this at Safeway)

1 cup of Milk

¼ cup of Butter

Chives

Cayenne Pepper

1. Preheat the oven to 350 degrees. Slice the english muffins and place on a baking sheet. Drizzle with a tiny bit of olive oil and then place a slice of Canadian bacon on each muffin half. Bake in the oven for around 8 to 10 minutes until the muffin starts to crisp around the edges and the bacon is warmed.

Note - You can also toast each muffin half, saute the bacon in a pan and then assemble. I have found the oven way works the best when serving multiple people.

2. In a small saucepan combine hollandaise ingredients and cook according to directions. Once finished keep warm over low heat.

3. The last step will be to poach the eggs. If you are using an egg poacher you will want to fill the pan about halfway with water, place the cups in the pan and bring to a boil. Make sure to spray each poaching container with non-stick spray. Crack an egg into each spot and then place the lid on top. Cook for about 4 to 5 minutes until the egg is white.

4. It is ok if the egg is a little jiggly as it will continue to cook from residual heat. Using a cloth or napkin carefully remove the poaching container and carefully flip out the eggs directly on to the muffin and canadian bacon. Repeat for all eggs until you have enough for your muffins.

5. Spoon the hollandaise sauce over the eggs and top with a dash of cayenne pepper and chopped chives. Enjoy!