Eggs Benedict

Ingredients

Serves: 10

• 6 English muffins cut into 1 inch pieces
• 12 ounces Canadian bacon chopped
• 8 large eggs
• 2 cups whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 6 slices Swiss cheese cut into thin strips
• 1/2 cup shredded mozzarella cheese

Hollandaise Sauce:

• 4 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/2 cup unsalted butter melted and hot

Instructions

To make the hollandaise sauce:

1. Heat the butter till melted and very hot.
2. Place the yolks, lemon juice, dijon mustard, salt and paprika in a blender and blend for 30 seconds until the yolks are lighter in color. This helps the sauce have more body.
3. Then open the spout or remove the centerpiece of the lid and while the blender is running, pour in the hot butter slowly till well combined. Continue blending for 20 more seconds. The hot butter and the heat from the blending will heat the eggs enough to be eaten.
4. If the sauce gets too thick, thin with a little warm water.
5. Taste before serving and add more salt or lemon juice accordingly.
6. Keep the hollandaise in a warm place till ready to serve.
7. ENJOY!