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#whatsforbrekkie EGGS BENEDICT • Ingredients: * 2 English Muffins * 4 Eggs * 4 Bacon Strips, cut in half * 2 1/2 Cups of Spinach * 4 Ziploc Bags * 4 Rubber Bands * Chives (Garnish) For the Sauce: * 3 Egg Yolks * 1TBS of Lemon Juice * 1/2 Cup of Melted Butter * A pinch of Cayenne Pepper • 1. Set up a pot of water to start boiling. 2. Cook your bacon on a pan brushed with a bit of oil, cook until golden brown. 3. Cook spinach in a separate pan with olive oil and salt and pepper. 4. Grab a short cup, open a Ziploc Bag and with your hand inside the bag, push into the cup so the seal is on the outside of the cup and the inside of the bag is open inside of the cup. 5. Spray the inside of the bag with Pam spray, crack egg into the bag, sprinkle Salt and Pepper on the egg, wrap rubber band to separate the egg from the excess plastic, then seal the bag. 6. Place the sealed bags in the boiling water and let it cook for 5 minutes, turning it over once. 7. Toast your English Muffins and spread butter once done. FOR SAUCE: 1. In a blender, combine egg yolks, lemon juice, and cayenne pepper. 2. While on low, slowly pour in hot melted butter. 3. Add salt and pepper to taste. STACKING TOGETHER: 1. Place each half of the English Muffins on a plate. 2. Place spinach and then two strips on bacon on each half. 3. Cut Ziploc bags at the rubber band and gently let the egg slip out and onto top of the bacon 4. Top with a drizzle of hollandaise sauce and a sprinkle of chives. 5. Serve while hot! PRO TIP: Place boiling water in a thermos and let it sit until the sauce is ready. Pour out boiling water and pour in sauce. If sauce is warmed up in microwave or in a pot, it will curdle. The sauce must be kept warm by double boiler or in a warm thermos. I found the thermos to be easiest. Enjoy! • • #whatsfordinner #whatsforbrekkie #eggsbenny #eggsbenedict #sogood #wehadseconds #aspiringchef