Easy Eggs Benedict

Directions

Note: Wash hands with soap and water.
1. In a skillet over medium-high heat, fry Canadian bacon for 2-3 minutes per side or until evenly browned; set aside and keep warm.
2. Whisk together egg yolks and lemon juice in a small, heavy-bottomed sauce pan off the heat. Place pan over the lowest heat possible and add butter. Whisk constantly for 9-10 minutes or until butter melts and sauce is light in color and starts to thicken. If it looks like the sauce is separating or curdling, take it off the heat and keep whisking. Return to heat and whisk until desired thickness is reached. Immediately remove hollandaise sauce from heat and season to taste with salt and pepper; keep warm.
3. Fill a large saucepan halfway with water and bring just to a slow rolling boil; add vinegar. Carefully break eggs into the water and cook for 2-3 minutes or until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
4. Top each English muffin half with a slice of bacon, poached egg, 1 tablespoon hollandaise sauce and garnish with chives. Serve immediately.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org