Every Sunday I like to start the day by presenting LB with a special breakfast or brunch. Typically I will fry shredded hash browns laced with red pepper flakes and serve them with a soft cooked egg and pumpernickel toast. Today I decided to do something different.

My obsession with the Food Network and Cooking Channel has inspired me to try new things. For brunch today LB and I enjoyed Eggs Benedict. That’s right… I made it myself!

This is how I did it

Eggs Benedict for two

Ingredients

4 pieces of bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white vinegar
2 English muffins
Butter

for the Hollandaise sauce

5 Tablespoons unsalted butter
2 egg yolks
2 teaspoons lemon juice
1/2 teaspoon salt

Process

1 Slice the bacon

into 3 pieces. Set bacon on a plate atop the toaster oven.

I used sliced, precooked bacon because it is less mess and much faster that frying bacon. If I had smoked salmon in the house, I would have used it instead.

2 Bring water to a boil

in a large saucepan two-thirds-filled with water, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3 Make the Hollandaise sauce

in a blender. Melt 5 Tbsp unsalted butter and set aside. Add 2 egg yolks, 2 teaspoons of lemon juice, 1/2 teaspoon salt in a blender, blend on low for 20-30 seconds. On lowest setting, slowly drizzle in the melted butter, while continuing to blend.

4 Poach the eggs

one egg at a time, obviously. Crack an egg into a small bowl or cup and slide it into the simmering water. Once the white begins to envelope the yolk, add another egg, until all four are cooking. Turn off the heat, cover the pan, and let sit for 2, 3, or 4 minutes. The timing is dependent on how runny you like your eggs. This typically calls for experimentation until you figure out what to do to have the eggs exactly the way you like them. Remove the poached eggs with a slotted spoon and let drain on a plate lined with paper towels.

5 Slice the English muffins and toast

until lightly crispy and golden brown. Butter the English muffins and set them on a plate to assemble the Eggs Benedict.

6 To assemble

top buttered English muffins with bacon slices. Place a poached egg on top of the bacon covered muffin. Pour Hollandaise over the top. Garnish with parsley (or whatever greenery you like) and serve at once.