For many years on Christmas morning I have enjoyed eggs benedict for breakfast.  Of course, I enjoy drinking a mimosa or two with said breakfast. There is something so satisfying to this dish – crunchy toasted English muffins, salty slightly sweet Canadian bacon, and silky poached eggs draped in a velvety lemony hollandaise sauce spiked with a light dusting of paprika. This time I tried a new technique for poaching the eggs (i.e. I used my Anova immersion circulator to cook the eggs sous-vide) and to be honest, I need a bit more practice with this technique to cook the eggs exactly the way I like them. But I will share with you the pictures of the results. I think you will find them appetizing and possibly even inspiring!

Happy Holidays all!

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