Eggs Benedict -Melissa

Hollandaise Sauce:

4 egg yolks

3 1/2 Tbsp. lemon juice

1 tsp. cayenne pepper

1 cup butter, melted

1/4 tsp. salt

8 eggs

1 Tbsp. distilled white vinegar

8 strips of bacon

4 English muffins, split

2 Tbsp. butter, softened

dried parsley flakes

To make Hollandaise sauce mix egg yolks, lemon juice, pepper, salt, and melted butter in blender. Blend till creamy, set aside. Toast English muffins, and spread softened butter on them. Cook bacon and cut in halves. Set bacon on top of English muffin. 2 slices per muffin half. Heat the distilled vinegar with water so that the pot is 3/4 full. After a soft boil is going crack an egg into it, or poach it. Cook until the egg looks cooked. You may need to clean out the egg white while the egg is cooking. Be very careful not to puncture the egg. Top egg on bacon and English muffin, and cover with Hollandaise sauce. Garnish with parsley. Now Enjoy! It is super delicious and easy once you get the egg poaching down :)