Eggs Benedict with Foolproof Hollandaise

By lorik

If you like, you can toast the English muffins and warm the bacon 20 minutes in advance. Reheat them in a 200-degree oven just before serving.

Ingredients

• Sauce:
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 8 large eggs
• 4 English muffins, split
• 8 slices Canadian bacon
• 1 recipe Foolproof Hollandaise (recipe follows)
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 6 large egg yolks
• 1/2 cup boiling water
• 2 teaspoons lemon juice
• 1/8 teaspoon cayenne pepper
• Salt

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. POACH EGGS Adjust oven rack to upper-middle position and heat broiler. Fill large skillet nearly to rim with water. Add vinegar and salt and bring to boil over high heat. Crack 2 eggs each into 4 teacups and carefully pour eggs into skillet. Cover pan, remove from heat, and poach eggs until whites are set but yolks are still slightly runny, 4 minutes. Using slotted spoon, transfer eggs to paper towel-lined plate.


2. TOAST MUFFINS While eggs are poaching, arrange English muffins, split side-up, on baking sheet and broil until golden brown, 2 to 4 minutes. Place 1 slice bacon on each English muffin and broil until beginning to brown, about 1 minute.


3. SAUCE AND SERVE Arrange 1 poached egg on top of each English muffin. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise at table.

For Sauce:
Whisk butter and egg yolks in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). Slowly add boiling water and cook, whisking constantly, until thickened and sauce registers 160 degrees, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt. Serve.