Ingredients:

• 2 eggs
• 4 slices of thick-cut bacon, cooked to taste
• 1 English muffin, halved and toasted

Hollandaise Sauce

• 3 egg yolks
• 2 tbsp lemon juice
• ½ cup butter, cut into tbsp slices
• 2 tbsp Elda’s Kitchen Garlic & Herb Sauce
• Parsley to garnish

Directions:

Pour 1 cup of water in the bottom of a double boiler. In the top, whisk egg yolks, lemon juice, Elda’s Kitchen Garlic & Herb Sauce, and ⅓ of the butter.

Place the top of the double boiler onto the bottom part and heat the water on medium (goal is simmering, not boiling). Continue to whisk until butter melts. Add a second ⅓ of the cut-up butter, whisking frequently until it melts. Do the same with the last ⅓ of butter and continue to whisk until it begins to thicken. Remove from heat and pour into a bowl or gravy boat to stop it from continuing to cook.

While the hollandaise is cooking, toast your English muffin and bring a small pot of water to a boil. Crack an egg onto a small plate, then carefully slide into boiling water. Repeat with the other egg and cook for about 3-4 mins for runny or 5 mins for a firm yolk. 

Build your eggs Benedict this way: English muffin base, 2 slices of bacon, broken in half and laid on the muffin, 1 poached egg, then top generously with hollandaise sauce and garnish with parsley.