Eggs Benedict

Ingredients

• 10 slices Field Bacon
• 2 Tbsp. chopped chives (optional)
• 2 tsp. white or rice vinegar
• 4 eggs
• 2 English muffins
• For hollandaise sauce
• 10 Tbsp. unsalted butter, melted
• 3 egg yolks
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1 dash cayenne pepper or Tobasco sauce

Directions

1. In a large skillet or frying pan, fry bacon slices to preferred crispness over medium heat.
2. In a small pot, barely simmer some water with the vinegar. Poach eggs by gently cracking and adding to the pot, one egg at a time. (Water that is too agitated will break up the fragile egg.) Poach each egg for about 4 minutes, or until the desired doneness. Remove each egg from the pot with a slotted spoon.
3. While your eggs are poaching, you can be toasting your English muffins.
4. To make the hollandaise sauce, add the 3 egg yolks, lemon juice, salt, and hot sauce to a blender. Blend for about 20 seconds on medium to medium-high. Then slowly add the melted butter to the blender.
5. Assemble your Benedicts. Top your English muffin with 2 strips of bacon, a poached egg, then drizzle the hollandaise sauce over the top. Sprinkle with chives, and enjoy!