Eggs Benedict

This is one of many reasons why brunch is my favourite meal - eggs benny! Poaching eggs does take a bit of time, but doesn't have to be that hard. Mike was on poaching-duty this time. I'll give you step-by-step instructions. Serves 2.

Ingredients
4 eggs (2 per person)
4 slices of bacon (I used maple bacon, which adds a touch of sweet. Mmm.)
2 english muffins
half a package of hollandaise sauce
a pot of boiling water
4 pieces of saran wrap about 1.5 feet long
a big wooden spoon

Instructions
1. Cook bacon as you usually would, then put a pot full of water over med-high heat until boiling.

2. Meanwhile, put one piece of saran about half way into a mug. Make sure the overhanging sides are even.

3. Crack an egg into the saran and then tightly twist the saran to enclose the egg, ensuring there are no holes where the egg can escape.

4. Tie the egg in saran around the handle of a wooden spoon so that it will hang down into the pot of boiling water without being held. As you can see by the photo below, we cooked two eggs at a time.

5. Lower the wooden spoon into the water once it is boiling until it is resting on the sides of the pot. Poach eggs until the white has cooked through, 3-5 minutes.

6. Remove eggs from the boiling water.

7. Make hollandaise sauce following package directions. I have made it from scratch before, but was feeling lazy this particular day. There's nothing wrong with the odd shortcut in the kitchen.

8. Toast the english muffins then top with bacon first, then the eggs and finally with hollandaise sauce. Delicious!