Easy Eggs Benedict

Directions

• For the Hollandaise sauce: This is really simple and can be made the night before.
• Place egg yolks, lemon juice, salt and pepper in a blender or processer and process until pale and smooth.
• Tilt the processor to increase the depth of the liquid, allowing the blades to really beat or whisk the mixture so it coagulates. Propping a book or chopping board under one edge works well.
• Very slowly pour in the melted butter while blender motor is running. The mixture should remain thick and pale.
• Gently reheat in a bowl set over simmering water.
• To assemble: Simply grill, fry or microwave the bacon rashers, toast the muffins and poach the eggs.
• Place the bacon onto a toasted muffin half, top with a poached egg, add a spoonful of hollandaise sauce and a grind of black pepper.