Eggs Benedict with Easy Hollandaise Sauce

Slice English Muffin (1) in half and toast.

Bring water to a boil, while you start browning the Canadian Bacon (2 lb) in a pan. Add the browned bacon on top of the English muffin.

Crack the Eggs (2) into the boiling water. Cook for about 3 minutes while gently moving them around to prevent sticking to the bottom of the pot. Use slotted spoon to remove eggs and add on top of muffins.

In a bowl, add yolk of Egg (1) , Water (1 tsp) , juice from Lemon (1) and Salt (to taste) , and Ground Black Pepper (to taste) . Whisk with an immersion blender or whisk blender on low.

Pour the Butter (1/2 cup) down the side of the bowl while whisking on low.

Arrange eggs Benedict as shown and pour hollandaise sauce on top. Top with a sprinkle of Chili Powder (to taste) or paprika.