Recipe courtesy of Food Network Kitchen
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.

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