Fuel Up Friday:Easy Eggs Benedict

Rogue Tri Performance knows how to spice up breakfast. Yum!
 
This is one of my favorite breakfasts to have. I sometimes add hash browns or sliced potatoes with some sourdough toast to make it complete.  It does take some time to make but if you pre-make the Hollandaise sauce and have everything else ready, you can cut the cooking time down.
 
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
 
Ingredients

1. 3 English Muffins cut in half
2. 6 slices Canadian Bacon, bacon or ham
3. 6 eggs
4. Hollandaise sauce (recipe below)

 
Instructions

1. Preheat oven to 400º F. Spray a muffin tin with nonstick cooking spray. Set aside.
2. Place bacon on a fully rimmed baking sheet (edges on all four sides) that has been topped with a wire cooling rack. Bake until the meat has browned, about 15-20 minutes.
3. Add 2 tablespoons of water to each cup of the muffin pan. Crack an egg into each individual indention, taking care not to break the yolk of the egg. Place in the oven along with the bacon the last 9-10 minutes of cooking.
4. Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.
5. As your bacon, eggs, and muffins are baking, prepare your hollandaise sauce. Pour into a serving container.
6. To assemble Eggs Benedict, place English Muffins on each plate, top with one slice of bacon. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen towel before placing on top of the bacon.
7. Drizzle with hollandaise sauce and serve warm.

 
 
 
 
**Hollandaise Sauce 5min
 
Easy Hollandaise Sauce Recipe
 
This recipe for easy blender hollandaise sauce is a quick and simple version of the classic hollandaise sauce recipe.
 
Prep Time 5 mins
Total Time 5 mins
 
Servings: 1 cup
 
Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 8 tablespoons salted butter
• 1 tablespoon hot water
• pinch of cayenne pepper optional

 
Instructions

1. Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.
2. As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.
3. Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting.
4. Add hot water as a final step in blending your hollandaise sauce.
5. If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you prefer.
6. You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.
7. Add a pinch of cayenne pepper to final hollandaise sauce (optional)