Eggs Benedict with Bacon and Cheese

Step 1

Cook the 4 bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and keep warm.

Step 2

Split the 2 English muffins and toast them until golden, about 2-3 minutes. Place two halves on each plate.

Step 3

Make the hollandaise: whisk the 2 egg yolks and 1 tbsp lemon juice in a heatproof bowl over simmering water until thick, about 2 minutes. Slowly whisk in the 0.5 cup melted butter and 0.25 tsp salt until smooth; keep warm.

Step 4

Poach the 2 eggs: bring a pot of water to a gentle simmer, add a splash of vinegar if you have it, and slide in the eggs. Cook until whites are set but yolks are runny, about 3-4 minutes.

Step 5

Top each muffin half with a slice of bacon, a poached egg, and a sprinkle of the 0.5 cup cheddar cheese. Spoon the hollandaise over the top and serve immediately.

Step 6

If you like, broil the assembled muffins for 1-2 minutes until the cheese melts, but watch closely so the hollandaise doesn't curdle.