eggs
benedict
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Eggs benedict is a brunch favorite! Use canadian bacon for the classic or add arugula or spinach, sliced tomato, or a different meat for your own variation.
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Make hollandaise with an immersion blender
– blend egg yolks, lemon juice, salt, and mustard and slowly stream in melted butter.
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Poach eggs in simmering water for about 3 minutes until the whites are set and the yolk is still runny.
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Toast english muffin halves and top with canadian bacon, arugula, or your favorite toppings. Add poached eggs, salt, and pepper.
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Top generously with the homemade hollandaise.
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Garnish with smoked paprika and a sprig of dill and serve immediately.
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