Easy Eggs Benedict with Super Fast Hollandaise

No one likes standing over a stove and whisking like crazy only to have a sauce break on you.  This Hollandaise takes the pain out of all of that.




  1. Make Hollandaise – Melt butter in ramekin in the microwave for 30 seconds.  In a microwave safe bowl, combine yolks, lemon juice, salt and pepper and whisk.  Slowly whisk in melted butter.  Microwave for 15 seconds and whisk.  If mixture separates, splash in a little water and whisk a little more.  Should be creamy and smooth.  Can be refrigerated for a couple of days.
  2. Make Canadian bacon – in a small skillet, turn heat to medium high and allow to heat up for 2 minutes.  Add bacon to dry skillet and cook on the skillet 1-2 minutes each side until browned. Set aside.
  3. Make egg – fill small sauce pan 2/3 of the way up with water and bring to boil.  Add vinegar.  With the wooden spoon gently twirl the water in the center and make a small whirl pool.  Crack the egg into the center of the whirl pool and allow to cook for about 2 minutes until the whites set.  Fish out with a slotted spoon.
  4. Build your Benedict!  Place a piece of cloud bread on your plate, then the Canadian bacon, then the egg, and top off with a heaping tbsp of Hollandaise.  Enjoy!!


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