Eggs Benedict RECIPE
Ingredients
4 English muffins, split, toasted
4 egg yolks
2 tsp fresh lemon juice
Pinch of cayenne
1 tbsp water
Salt
Freshly ground black pepper
2 sticks hot, melted butter
8 slices Canadian bacon
1 tbsp olive oil
8 eggs
1 tbsp white vinegar
Parsley sprigs, for garnish
Directions
Preheat the broiler. Brown the muffins on both sides. Remove from broiler and turn oven down to 200 degrees F. Return the muffins to the oven to keep warm.
Brown the Canadian bacon in olive oil, 4 at a time and on both sides. Transfer to a plate lined winth a paper towel. Keep warm in oven.
Poached Eggs
Heat three inches of water in a pot, add the vinegar and give it a quick stir. Crack an egg into a cup and gently drop into the simmering water, 4 at a time. Cook until just set, about 3-5 minutes. Hollandaise Sauce Place a stainless steel bowl over a pot of simmering water, whisk the egg yolks with the lemon juice, cayenne, and water until pale yellow in color and fluffy. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Adjust lemon juice and salt if needed.
Gather 4 plates and put muffin halves on each plate. Place a piece of bacon on each muffin and top with poached egg. Add a warm spoonful of hollandaise and garnish with a parsley sprig.
