Nicki’s Eggs Benedict with Hollandaise Sauce
8 slices turkey bacon
2 sprouted grain English muffins
2 Tablespoons organic apple cider vinegar
Hollandaise Sauce Ingredients:
2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, room temperature
8 Tablespoons butter, melted
Herbamare or salt and pepper
Cook turkey bacon under the broiler until crisp. Keep warm. Prepare the hollandaise sauce. Pour lemon juice and white vinegar into a small glass or metal bowl. Add egg yolks and whisk until light and frothy. Place bowl over pan of simmering water, and whisk until sauce thickens. Gradually add in melted butter while constantly whisking. Season and keep warm.
Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat so that water is simmering. Crack eggs and gently slide into water. Discard egg shells. Simmer for about 4 minutes. Remove with a slotted spoon. Toast the muffin halves, butter them, and put onto plates. Place 2 slices turkey bacon and an egg on each muffin, and top with sauce. Serve immediately.
Spinach is another great variation instead of turkey bacon.
Source: Nicki Rubin