Eggs Benedict with Hollandaise Sauce

20 min
2 servings


2 Tbsp
light oil
large eggs
1 Tbsp
Tabasco sauce
lemon (for lemon juice)
1 tsp
cayenne pepper
salt & pepper (to taste)
stick of butter (melted)
1/2 cup
white vinegar
English muffins
4 slices
Canadian bacon
Prep Time:
10 min
Cooking Time:
10 min
Total Time:
20 min


To prepare the hollandaise sauce, separate 4 egg yolks into a mixing bowl. Add a splash of tabasco, half of lemon (juice only), tiny pinch of cayenne and salt and pepper. Whip until ribbons form. Slowly add melted butter until the yolk mixture thickens to coat the back of the spoon. Set aside and keep warm.

Boil water and add vinegar. Crack 2 eggs into boiling water. Poach eggs for about 4 minutes. Fry bacon in oil, toast muffins. Place toasted muffins on a plate with bacon on top. Carefully remove eggs from water. Dry on a towel, then place on bacon. Spoon hollandaise over. Eat. Yum!