Classic Eggs Benedict with Hollandaise Sauce

Directions

1. Pan fry bacon in a skillet or on a griddle until golden brown; 2 to 3 minutes per side.

2. Place egg yolks, lemon juice and salt in a blender container.

3. Meanwhile, melt butter until hot and sizzling.

4. With motor running, pour hot butter in a stream through hole in blender lid. Blend for 30 seconds or until sauce has thickened and heat of butter “cooks” the egg yolks.

5. Fill a wide, deep skillet 3/4 full with water; add vinegar. Bring to a simmer over medium-high heat.

6. Break eggs, one at a time, into a small dish. Slip eggs into simmering water. Simmer gently about 3 minutes for soft poached eggs or longer until cooked as desired.

7. Place toasted muffins on serving plates; top with Canadian bacon.

8. Use a slotted spoon to drain each poached egg; place over Canadian bacon.

9. Spoon hollandaise sauce over eggs; top with lemon peel if desired.