Bacon eggs Benedict

50 sugar calories

~Shopping List~

  • 1/2 English muffin, toasted
  • Butter
  • 1 or 2 slices of bacon (or canadian bacon)
  • 1 egg
  • Pinch fresh parsley
  • Salt and pepper

Hollandaise sauce

  • 10 Tbsp butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • Dash of hot sauce
  • Salt to taste

~To do~

Heat a skillet on high.  Cook bacon according to package directions, the remove to paper towel to drain.  Reserve a bit of the grease and turn down the heat to medium.  Add egg and fry to your liking, season with salt and pepper.  To serve, butter the English-muffin half and put on a plate, the top with the bacon, fried egg, Hollandaise sauce (see instructions below) and parsley.  Add salt and pepper to taste.

HOLLANDAISE SAUCE:  Heat butter in a saucepan until melted.  Place egg yolks, lemon juice, hot sauce and salt in a blender, and blend for 30 seconds on medium speed.  Add melted butter and blend on low speed until all butter is combined.  Keep warm until served.  (This makes more than one serving, save extra for a second breakfast).

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