*** Eggs Benedict

Hollandaise Sauce

• 2 Tbsp fresh lemon juice
• 1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
• 3 egg yolks
• 1/2 cup butter, melted

Eggs Benedict

• 2 English muffins, halved
• 2 slices Canadian bacon
• 2 eggs
• kosher salt
• freshly ground black pepper
• 1 Tbsp chopped fresh chives or parsley

Put the lemon juice, salt, and yolks in a blender. Turn the blender to medium-high, then pour the hot butter in a steady stream into the running blender until all the butter is added and the sauce is thick.

Toast the English muffin bottoms. Heat the Canadian bacon. Then toast the tops.

Meanwhile, bring a large pot of water to a boil and prepare the eggs by draining off the loose whites in a finely slotted spoon. Gently swirl the water, then gently drop the eggs into the water and remove the pot from the heat. They should be done in about 90 seconds.

Top each muffin bottom with Canadian bacon, then top with drained eggs. Spoon hollandaise over the eggs, then garnish with greens, with the muffin tops on the side to soak up the rest.

 Makes 2 servings, 20 WW PointsPlus each.