Eggs Benedict with Bacon

A classic breakfast dish featuring poached eggs, crispy bacon, and a creamy hollandaise sauce on a toasted English muffin.

Ingredients - Serves 4

Preheat your oven to 200°F and place the English muffins on a baking sheet. Toast them in the oven while you prepare the other ingredients.
Cook the bacon in a skillet over medium heat until crispy. Set aside on a paper towel-lined plate.
Fill a large pot with water, add the vinegar, and bring to a simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to remove the eggs and set them on a paper towel-lined plate.
To make the hollandaise sauce, whisk together the lemon juice and egg yolks in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Slowly whisk in the melted butter until the sauce is thick and creamy. Season with salt and pepper.
To assemble the eggs Benedict, place two slices of bacon on each English muffin half. Top with a poached egg, then spoon over the hollandaise sauce. Sprinkle with paprika and serve immediately.