Traditional Eggs Benedict
- 2 servings
- 1 teaspoon vinegar
- 4 eggs
- 4 thin slices Canadian bacon
- 2 English muffins
- Hollandaise sauce:
- 3 egg yolks
- 1 tablespoon hot water
- 1 tablespoon lemon juice
- 1 stick unsalted butter, melted and hot
- Salt and pepper
- Chopped parsley
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.
Recipe Courtesy of Food Network Kitchens