eggs benedict

Ingredients

• Servings: 4
• 4 egg yolks
• 3 1/2 tablespoons lemon juice
• 1 pinch ground white pepper
• 1/8 teaspoon worcestershire sauce
• 1 tablespoon water
• 1 cup butter, melted
• 1/4 teaspoon salt
• 8 eggs
• 1 teaspoon distilled white vinegar
• 8 strips canadian-style bacon
• 4 english muffins, split
• 2 tablespoons butter, softened

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• to make hollandaise: fill the bottom of a double boiler part-way with water. make sure that water does not touch the top pan. bring water to a gentle simmer. in the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tablespoon water.
• add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. if hollandaise begins to get too thick, add a teaspoon or two of hot water. continue whisking until all butter is incorporated. whisk in salt, then remove from heat. place a lid on pan to keep sauce warm.
• preheat oven on broiler setting. to poach eggs: fill a large saucepan with 3 inches of water. bring water to a gentle simmer, then add vinegar. carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. yolks should still be soft in center. remove eggs from water with a slotted spoon and set on a warm plate
• while eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the english muffins on a baking sheet under the broiler.
• spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. place 2 muffins on each plate and drizzle with hollandaise sauce. sprinkle with chopped chives and serve immediately.