2 English Muffins

4 eggs

1/4 pound lamb bacon (you could use regualar bacon or canadian bacon)

4 leaves fresh basil

1/4 cup hollandaise sauce (we used Julia Child’s recipe, which you can see here)

Now that you’re a pro at egg poaching, you can use your skills to make eggs benedict!

Poach 4 eggs. Before eating, you can reheat them for about 1 minute in slowly simmering water.

Start on the hollandaise sauce – this takes some serious attention, so don’t try to multitask too much while you’re whisking the sauce.

Saute the bacon – and while it’s cooking, toast the english muffins.  Top the toasted muffin halves with fresh basil leaves and a few pieces of the bacon. Then a poached egg. Then a tablespoon or so of the warm hollandaise sauce.

Sprinkle with salt and pepper and then enjoy!