Eggs Benedict

Instructions

1. To make the sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine.
2. With the blender running on low speed, very slowly pour in the melted butter.
3. Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.
4. Turn the broiler on to high. Arrange the English muffins and Canadian bacon on a baking sheet. Broil them for 2-3 minutes until the muffins are lightly brown and the bacon warms. Remove from the oven.
5. Meanwhile, bring a pot of water to a boil, then reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs, adding them one at a time. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.
6. Place a warmed bacon slice on each English muffin half. Top each with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over each egg. Optionally, garnish with paprika or parsley.