I like to use Canadian bacon for the base of my Benedict, skipping the English muffin all together. Then I add a dollop of Hollandaise (recipe below) to anchor the egg. Next comes a fried egg. You can also poach the egg, but I prefer the crispy edges of a fried egg. Avocado slices come next. Add a slice of tomato as well if you like. Add some more Hollandaise on top of that, salt and pepper, chili crisp (yes!) and maybe a little cilantro or parsley. Bon appétit!

Easy Hollandaise Sauce

Thanks to pinchmeimeating.com for this technique which takes some of the guesswork out of making this classic sauce. Watch the heat though, you want the water to simmer, not boil.

6 T unsalted butter
3 T lemon juice
1⁄2 t lemon zest, if you like your Hollandaise very lemony (optional)
4 egg yolks
Kosher salt and black pepper
Cayenne (optional)

Place the butter in a 2-cup Pyrex measuring cup, then place the measuring cup in a medium saucepan filled halfway with water. Heat the water to a simmer to melt the butter.

Place egg yolks in a medium bowl and whisk to break up the yolks and smooth the mixture.

Add the lemon juice (and zest if you’re using) to the melted butter and stir to combine. Carefully pour the butter mixture over the egg yolks, whisking constantly. Pour the sauce back into the measuring cup and place it back in the simmering water.

Cook Hollandaise over medium-low heat for about 8-10 minutes until it has thickened. The water should not be hotter than a simmer. Keep whisking every few seconds to be sure sauce is smooth and not overheating. Once thick, taste and add salt and pepper as needed. If you like spice, a pinch of cayenne is nice. If sauce thickens too much as it cools, add tablespoons of hot water to thin. Can be kept 3 days refrigerated.

Keto Eggs Benedict