It’s April and that means one thing…I know what you’re thinking…it’s National Eggs Benedict Day! Haha just kidding! You’re probably thinking about Spring, baby chicks and getting your gardens started. I’m totally with you on these topics too. However, if you’re looking for something fun to try with all of those eggs you’re getting, why not give a new eggs Benedict recipe a try on the national holiday?

Now, I’m nowhere near an Iron Chef. I’m probably more of a Nailed It type. So, if I can whip this up pretty quickly, so can you. I also had the help of my 15-year-old son on the poached eggs, but outside of that, it was all me. Yes, I realize the eggs were probably the most difficult part, but no one needs to know that!

Annie’s Eggs Benedict

INGREDIENTS FOR EGGS BENEDICT

English muffins

Canadian bacon

Eggs

Lemon juice

Butter

Salt

Pepper or cayenne pepper

Paprika (optional)

INSTRUCTIONS FOR EGGS BENEDICT

In a small pan, fry your Canadian bacon pieces on both sides.

Toast your English muffins

Fill a small pot of water with 2-3 inches of water and bring to boil. When your water is boiling, swirl with a spoon. Very gently crack your egg into the water. Cook for 1 minute.

Top your muffins with 1 or 2 pieces of Canadian bacon each and then your poached eggs.

Top with hollandaise sauce (see directions below) and sprinkle with paprika or parsley.

INGREDIENTS FOR HOLLANDAISE SAUCE

4 egg yolks

1 stick melted butter

3 tsp lemon juice

Dash of cayenne pepper or black pepper

Pinch of salt

INSTRUCTIONS FOR HOLLANDAISE SAUCE

Use a mixer (I used a hand mixer) to combine the egg yolks, lemon juice, pepper and salt.

Very slowly mix the melted butter into the egg yolk mixture. The warm butter will warm the sauce without scrambling the egg yolks.

Happy National Eggs Benedict Day, my friends! Enjoy!

–The Wing Lady