Eggs Benedict with Spicy Hollandaise

Instructions

1. 1

   Split the English muffins in half and toast them until golden brown.

2. 2

   In a skillet over medium heat, cook the Canadian bacon until it is heated through and slightly crispy.

3. 3

   Fill a large saucepan with about 3 inches of water and bring it to a simmer. Add a splash of vinegar to the water.

4. 4

   Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.

5. 5

   In a small saucepan, melt the butter over low heat.

6. 6

   In a blender, combine the egg yolks, lemon juice, and hot sauce. Blend on high speed for about 30 seconds.

7. 7

   With the blender running, slowly drizzle in the melted butter until the mixture is thick and creamy. Season with salt and pepper to taste.

8. 8

   To assemble, place two halves of the toasted English muffins on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of the spicy hollandaise sauce.

9. 9

   Serve immediately and enjoy your Eggs Benedict with Spicy Hollandaise.