This is one of my very favorite breakfasts. I actually prefer bacon instead of ham on my eggs benedict, so I made it that way. There is something so amazing about lemony hollandaise sauce with the creamy yolk and salty bacon. I used the leftover hollandaise sauce I recently made and my husband and I had a delightful breakfast. This was the best eggs benedict I’ve ever had.
- 1 egg, poached
- 2 slices of crispy bacon
- 1/2 an English muffin
- Hollandaise sauce
- Fresh parsley for garnish
Cook the bacon and reheat the hollandaise in a double boiler (add a bit of water to thin it out).
A lot of people poach eggs directly in water but I always put mine in a ramekin. In a large skillet with high sides, add 2 inches of water and bring to a boil. Add a bit of butter to a ramekin then crack the egg inside. Place the ramekin in the boiling water. Reduce heat to medium and cover with a lid. Cook for 4 minutes then remove ramekin from pan. I use a butter knife to slide around the edges of the poached egg to loosen it.
Toast the English muffin while the egg is poaching. Place the bacon on top of the toasted English muffin, add the poached egg then pour the hollandaise (as much as you want) on top. Garnish with a bit of fresh parsley and serve. Enjoy!