Classic Eggs Benedict
The classic brunch dish is never out of style and always perfectly paired with bubbly.
Ingredients
• 1 whole English muffin
• 2 slices pork roll
• 1 stick of butter
• 2 whole eggs (plus 1 egg yolk)
• 1/3 whole lemon, juiced
• paprika
• chives, chopped
Directions
Bring a pot of water to a boil. While the water's boiling, toast the English muffin halves, then lightly butter. Place the pork roll in a skillet and cook over medium-low heat until the edges are crispy.
Poach the eggs: Stir the boiling water in a circular motion to create a tornado effect. Crack an egg and cook for 2-3 minutes and remove with a slotted spoon. Repeat with egg #2.
Melt butter in a small saucepan over low heat. In a small bowl, separate 1 egg, keeping only the yolk. Whisk the yolk, then pour the butter slowly into the bowl to whisk and combine. Keep pouring butter until it’s all gone, then squeeze in the lemon juice.
Prepare your dish: Place the English muffin halves on a plate, face up. Next, place a slice of pork roll on each half. Place an egg on top of each slice of pork roll bacon, then top with your sauce. Sprinkle with paprika and chives.