Eggs Benedict

Breakfasting at home….
Eggs Benedict with crispy bacon on rye instead of an English muffin…. Just the way my husband likes it 😁

Making the Hollandaise Sauce is easier to make than you think and the easiest and quickest way is using a blender.
You can make this while the eggs are being poached.
I did my bacon in the airfryer for 6 minutes on 190C.

Hollandaise Sauce

Ingredients:
½ cup unsalted butter
4 egg yolks
1 Tbsp lemon juice
¼ Tsp salt
pinch cayenne pepper (optional)

Method:
1. Melt butter in the microwave in 30 second intervals until melted and has a foam in the top.
2. Add egg yolks, lemon juice and salt to the blender.
3. Blend in the high speed and then slowly drizzle the melted butter through the hole in the lid until it’s well combined.

Transfer into a bowl or spoon directly onto the hot poached eggs.

Enjoy

Tip: extra sauce can be stored in an airtight container in the fridge for about a day or 2. To reheat I usually put the bowl in a pot of hot water(double boiler would also work) and stir until it reaches the right consistency.