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.

Ingredients

• 1 tbsp Hollandaise
  • 2 egg yolks
  • 1 tsp lemon juice
  • 1/4 cup melted unsalted butter
  • 1/4 tsp kosher salt
  • pinch pepper
  • *water if needed
• 1 Egg
• 1 tsp vinegar (any variety will do – I usually use Apple Cider Vinegar)
• 1 slice Canadian bacon
• 1 piece Cloud Bread (Recipe Here)

Tools

• Ramekin
• Microwave safe bowl
• Whisk
• Small sauce pan
• Wooden spoon
• Slotted spoon
• Small skillet
• Spatula

Instructions

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!!