Eggs Benedict is a cholesterol filled mess that's fun for the whole family! If, like me, you're planning on dying of a heart attack by age 30, then this is the breakfast for you. This will serve two, maybe three people.
The difficult thing about Eggs Benedict is doing everything in parallel, so that everything is ready to serve together. The Hollandaise sauce is also a little difficult to thicken properly without breaking it, so don't be discouraged if it takes a few tries to get everything just right.
First, defrost everything, including the English Muffins and Canadian bacon.
While that's defrosting, begin the Hollandaise Sauce by seperating three of the eggs, and putting the yolks into a saucepan. Briskly whisk. Put on x-tra low heat and add 1 tablespoon lemon juice.
Half fill up a thingee thing with water and put on high heat. This will be used to later poach the eggs. Yay.
Quick! Now grab the now defrosted canadian bacon. Put a little bit of margarine in a pan and begin frying the bacon on medium heat. Yay.
Now, melt the stick of butter and SLOWLY SLOWLY pour it into the egg yolks, being careful to constantly whisk whisk whisk. You might want to raise the heat a tiny bit but KEEP WHISKING. If you leave it unattended on too high of a heat, the egg yolks will cook and seperate from the butter, leaving you a disgusting messy mess that is not fun and tasty like real Hollandaise Sauce.
Also, begin toasting the three english muffins.
Now flip the bacon! Geez, pay attention here, you don't want it to burn.
Also, watch the water and make sure it doesn't boil over. That would be bad.
After about 5-10 minuts of whisking and cooking on a low-medium heat, the sauce should start to thicken a bit. Turn the heat off when this begins to happen and let the sauce rest a bit.
Hopefully, your English Muffins should be almost done toasting.
Now, you need to poach the eggs. This is easy. Just crack an egg or two into the boiling water and let it cook for a minute or two or three.
The bacon should be done, too, geez, pay attention the bacon!
Once everything is mostly done, take the English Muffins from the toaster. Put them on a plate, top with the canadian bacon. Now, carefully fish out the poached eggs with one of those netted metal thingees and place one egg on each half of an English Muffin. I usually like to put eggs on just one half of an English muffin, but some people prefer them on both. In this case, you'll have to poach some more eggs.
Now, slowly pour the thickened Hollandaise sauce over the Muffin and bacon and eggs.
All ready to serve! Has the same effect as shooting up your veins with cholesterol, but it's tasty.