Inpired Eggs Benedict Sandwhich with Hollandaise Sauce

For the Hollandaise sauce:

Use an immersion blender and add the beaten egg yolks, mixing the freshly squeezed lemon juice, whipping cream, salt, and petter. Add the full 1 stick of unsalted butter and slowly blend.

To poach the eggs:

Fill a medium-sized pot with about 6 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. Do not boil the water it will be too hot. You should see small bubbles coming to the surface.

Add a little bit of vinegar to the water (this helps the egg white to stay together once it is in the water).

Crack one egg into the water sirt around it to create a gentle swirl.

Cook the egg in simmering water for 2-4 minutes, Depending on how soft you want your egg faster.

While the egg is cooking, place the slices of Canadian bacon or ham on top of a toasted English muffin. In a large pan cook on medium-high heat for about 1 minute on each side. Also, cook the bacon (if desired) until the desired crispiness

Then start to assemble the meal, and add the cooked English muffin split on a plate. Add the ham or Canadian bacon.

Remove the poached egg when it's ready. Remove with a slotted spoon then rest on top of the Canadian bacon or ham assembled eggs, then add the Hollandaise sauce.

Ready to eat!