Whole Wheat Bagel with Poached Eggs and Hollandaise

Mmmm... Sunday breakfasts with hubbie :) This meal was a delicious surprise. We had amazing eggs benedict in Charleston after our wedding, so we love trying to recreate the recipe!

Whole Wheat Bagel with Poached Eggs and Hollandaise
4 whole eggs
vinegar
2 egg yolks
1 T lemon juice
1/2 stick butter, melted
cooked bacon or ham (optional)
2 mini whole wheat bagels, halved
parsley

Bring a small pot of water (or bottom part of double boiler) to simmer.

In a small saucepan, beat two egg yolks with lemon juice until doubled in volume (several minutes). Place over saucepan of simmering water and continue beating the mixture for another minute. Do not let the mixture get too hot or the eggs will start to cook (and you'll lose the smooth Hollandaise texture). Whisk in melted butter and continue to whisk until doubled in volume (several more minutes). Remove from heat and place in serving dish.

Fill a medium/large skillet half way with water (may use double boiler water) and add a tablespoon or two of vinegar (to keep eggs from spreading). Bring to smooth simmer. Crack whole eggs into pan one by one, and poach by spooning over with hot water from the pan.

Toast bagel halves, top with hollandaise, bacon/ham, egg, hollandaise, and parsley. For a lower fat version, just spoon a little hollandaise over top -- you'll still get the buttery texture. Serve with strawberries or other fresh fruit!