Eggs Benedict

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1

Toast the English muffins until they are lightly golden and crisp. Set aside on a warm plate.

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2

In a non-stick skillet, cook the bacon over medium heat until slightly browned and warm. Place on top of the toasted English muffin halves.

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3

Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack the eggs into the water one at a time, poaching them for about 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and place on top of the bacon.und the egg in the skillet.

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4

For the hollandaise sauce, melt butter in a small pot. In a separate bowl, whisk together egg yolks, lemon juice, and cream. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.

Full recipe & nutritional value on foodfaithfitness.com