Classic Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Paprika - 1/4 teaspoon
• Butter - 2 tablespoons
• Hollandaise sauce - 1 cup
• Eggs - 4, poached
• Canadian bacon - 4 slices
• English muffins - 2, split

Instructions

1. Preheat your oven on its lowest setting. Split the English muffins, butter the cut sides and toast them on a hot griddle pan. Keep warm in the oven.
2. Grill the bacon on the griddle until crispy and browned on both sides. Keep warm in the oven.
3. To poach the eggs, bring a large pan of water to a gentle simmer. Crack the eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes.
4. While the eggs are poaching, warm the hollandaise sauce in a pan over low heat. Do not let it get too hot.
5. To serve, spread some sauce on each muffin, top with the bacon, then a poached egg. Spoon over the remaining hollandaise sauce, sprinkle with paprika and season with salt and pepper.