Perfect Eggs Benedict

Ingredients
4 slices oven-cooked bacon
4 poached eggs
4 T. Hollandaise
2 English muffins (homemade or Sourdough) or 4 slices good bread, such as ciabatta or English muffin bread, barely toasted.

Directions
Pre-heat the oven for the bacon, as it will take the longest.  Put on the poaching water to boil and add the vinegar.  Arrange the bacon on the tray.  While waiting for the oven to heat and the water to boil, start the Hollandaise.  Put the bacon in the oven.  Adjust the water temperature as needed and watch it a bit to make sure it will stay at a constant simmer.  Use the lid if necessary.  Prepare a plate with paper towels to drain the bacon.  Slice the bread or split the muffins and place them in the toaster.  When the bacon is at least half done, slip the eggs into the simmering water.  (Wait longer if you want softer eggs.)  Start the bread for the lightest toasting.  Remove the bacon from the oven and drain on the prepared plate.  Add the butter and blend the Hollandaise.  Assemble the eggs Benedict:  toast, bacon, egg, Hollandaise.  Enjoy!

Nutrition Facts

Servings 2.0
Amount Per Serving
calories 475
% Daily Value *
Total Fat 29 g	45 %
Saturated Fat 13 g	65 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 562 mg	187 %
Sodium 697 mg	29 %
Potassium 78 mg	2 %
Total Carbohydrate 28 g	9 %
Dietary Fiber 1 g	4 %
Sugars 1 g
Protein 27 g	55 %
Vitamin A	21 %
Vitamin C	2 %
Calcium	28 %
Iron	18 %