Eggs Benedict with homemade hollandaise sauce, bacon, and cheddar cauliflower hash browns

Use whatever shortcuts you like (like packaged cauliflower rice) and just add some cheddar cheese 🙂

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Bake bacon in the oven at 400 degrees on a foiled pan for 15 to 20 minutes, depending on your desired level of doneness.

Hollandaise sauce:

3 egg yolks 1-2 tbsps of lemon juice 1 tbsp water 1/2 cup butter Salt and pepper to taste

This recipe can be made in a microwave or on the stovetop, but weirdly enough a microwave is easiest to get the right consistency.

Melt butter in a bowl. In a separate bowl, beat 3 egg yolks with the water and lemon juice. Slowly mix in butter, beating continuously with a whisk so eggs don’t cook and the butter incorporates. Microwave for 30 seconds and stir well. Continue microwaving in 10 second increments until the desired consistency is reached. Set aside.

Poached eggs:

3 eggs

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In a small sauce pan, boil water. Turn heat to a simmer. Crack eggs individually into a small bowl and gently pour egg into the water. Try not to disturb the water. Let the egg cook until the whites are firm but the egg yolk is still runny, 3-5 mins. Use a slotted spoon to remove from water.

On a plate, place the cauliflower hash brown and top with bacon. Top with some hollandaise sauce and poached eggs. Garnish with green onions, sprinkle with salt, pepper and paprika 🙂