Eggs Benedict

By gmbeckett

Poach only three or four eggs at a time so you don't crowd the pan. For best results, use the freshest eggs possible. Serve with sliced fresh fruit or a light green salad.

Ingredients

• Hollandaise Sauce:
• 1 tsp (5 mL) vinegar
• 8 eggs
• 1/2 tsp (2 mL) olive oil
• 8 Canadian back bacon or peameal bacon
• 4 English muffins, split and toasted
• 2 egg yolks
• 1/4 cup (60 mL) cold butter, cubed
• 2 tsp (10 mL) lemon juice
• 1 pinch salt
• 1 pinch cayenne pepper, (optional)

Preparation

Step 1

Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks with 2 tbsp water until slightly thickened, about 2 minutes.

Add butter, whisking in 1 cube at a time, until thickened, 3 to 5 minutes. Remove from heat. Whisk in lemon juice, salt, and cayenne pepper (if using). Keep warm over pan of hot water (off heat), whisking occasionally to prevent skin from forming.

In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water with vinegar over medium heat until simmering. One at a time, crack eggs into small bowl; gently slide into simmering water. Poach until white is set and yolk is soft, about 3 minutes. (Make-ahead: With slotted spoon, transfer to bowl of warm water.) With slotted spoon, transfer to paper towel–lined tray; blot dry.

Meanwhile, in skillet, heat oil over medium-high heat; cook bacon, turning once, until heated through, about 5 minutes.

Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.

Additional information :
Variations
Smoked Salmon Eggs Benedict
Replace muffins with 8 small slices rye or pumpernickel bread. Replace cooked back bacon with 8 oz (225 g) thinly sliced smoked salmon. Garnish with chopped fresh dill.

Steak and Eggs Benedict
Substitute 8 slices deli roast beef for back bacon, warming through as directed.