2 English Muffins
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!