Eggs Benedict

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Hollandaise sauce:
2 egg yolks
1 tbsp lemon juice
1/2 stick of butter (1/4 cup)
Cayenne

2 bagel thins (okay, FINE. English muffins, if you like.)
4 slices Canadian bacon
4 eggs
paprika for garnish

Blend the egg yolks and lemon juice in a blender or food processor. While the blender is running on high, slowly drizzle in the butter. When you’ve got a light, fluffy sauce, mix in a little Cayenne and salt, if you like. Reserve. PRO TIP: If you’ve got a milk frother, you can totally put all the ingredients in a bowl and froth them to mix. It emulsifies everything right up.

Boil a pot of water with a splash of vinegar. Swirl the water before adding the eggs quickly but gingerly. Let them simmer for one minute, then turn off the burner and quickly cover the pot. Leave for 3 minutes, and you’ll have perfectly poached eggs. I learned that one from Laura Vitale! Place the bacon on the bagel, then place the egg on top. Top with Hollandaise and a pinch of paprika.

My local grocery store is the absolute worst and didn’t have English muffins, so I had to use bagel thins. I actually like them better than English muffins, since they get crispy and can be easily cut through.

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