Maple and Bacon Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Maple syrup - 2 tablespoons
• Lemon juice - 1 tablespoon
• Egg yolks - 4
• Butter - 1/2 cup, melted
• Eggs - 4, poached
• English muffins - 4, split and toasted
• Bacon - 8 slices

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy. Set aside.
2. To make the hollandaise sauce, combine the egg yolks, lemon juice, and maple syrup in a blender. Blend until smooth.
3. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Season with salt and pepper.
4. To assemble the Eggs Benedict, place two slices of bacon on each English muffin half.
5. Top each with a poached egg and drizzle with the maple hollandaise sauce.
6. Serve immediately.