Maple and Bacon Eggs Benedict

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Maple syrup (2 tablespoons)
• Lemon juice (1 tablespoon)
• Egg yolks (3 large)
• Unsalted butter (1/2 cup, melted)
• Eggs (4 large (for poaching))
• English muffins (2, split in half)
• Bacon (4 slices)
• Water (for poaching eggs)

Instructions

1. In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
2. In a blender, combine the egg yolks, lemon juice, and maple syrup. Blend until smooth and well mixed.
3. With the blender running, slowly pour in the melted butter. Continue blending until the sauce is thick and creamy. Season with salt and pepper to taste. Set aside.
4. Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for about 3-4 minutes for runny yolks, or longer if desired. Remove with a slotted spoon and drain on paper towels.
5. While the eggs are poaching, toast the split English muffins until golden brown.
6. To assemble, place two slices of bacon on each toasted English muffin half. Top each with a poached egg and generously drizzle with the maple hollandaise sauce.
7. Serve immediately and enjoy this decadent breakfast!