Homemade Eggs Benedict Recipe

1. Melt the butter in a small dish over the stove or in the microwave. Set aside to allow it to cool down.

2. Heat 1 teaspoon of olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon into the skillet, sprinkle the tomatoes with a pinch of salt and pepper.

3. Cook the tomatoes and Canadian bacon on both sides for 2 minutes each.

4. Poach the eggs using preferred method.

5. Toast the English muffins to liking. Add 2 toasted English muffin halves onto 4 plates. Set aside.

Hollandaise Sauce:

1. Place the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined. Give the melted butter a quick whisk to combine any bits that separated.

2. Working quickly and with the blender running on medium speed, remove the lid insert and slowly pour the melted butter into a blender in a thin stream. Blend until a creamy sauce forms.

3. Season to taste with salt and pepper and add a little more fresh lemon juice, if desired.

To Assemble:

1. Top the English muffin halves with 1 slice of Canadian bacon, followed by a tomato slice.

2. Carefully top with poached egg and generously drizzle each with prepared hollandaise sauce. Sprinkle with fresh ground pepper, if desired.

3. Enjoy immediately.