BLT Eggs Benedict

Ingredients

Bacon

6 slices

Eggs

4 large

English muffins

2, split

Tomatoes

1 large, sliced

Lettuce

4 leaves, preferably romaine or butter lettuce

Salt

to taste

Pepper

to taste

Hollandaise sauce

1 cup

Lemon juice

1 tablespoon

Unsalted butter

1/2 cup (1 stick)

Egg yolks

3

Cayenne pepper

a pinch

Instructions

1. Begin by cooking the bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain it on paper towels to absorb excess grease.
2. While the bacon is cooking, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick. Place the bowl over a pot of simmering water (double boiler) and gradually whisk in the melted butter until the sauce is thickened. Season with salt and a pinch of cayenne pepper. Remove from heat and keep warm.
3. Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.
4. Toast the English muffins until golden brown. On the bottom half of each muffin, layer a lettuce leaf, followed by two slices of tomato, and two slices of crispy bacon.
5. Carefully place a poached egg on top of the bacon on each sandwich.
6. Generously drizzle the hollandaise sauce over the eggs. Season with salt and pepper to taste.
7. Top each sandwich with the other half of the English muffin. Serve immediately and savor every bite!