eggs benedict

If you can’t find Canadian bacon, you can substitute ham in this recipe.

SERVES: 4

INGREDIENTS

• 2 tsp. white-wine vinegar
• 8 large eggs
• 2 Tbs. salted butter, softened
• 4 english muffins, split in half
• 8 1/4-inch-thick rounds of Canadian bacon
• 1 recipe hollandaise sauce
• Pinch of paprika, for garnish (optional)
• Thinly sliced fresh chives, for garnish (optional)

INSTRUCTIONS:

1. POACH THE EGGS

• Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full.
• Add the vinegar and bring to a simmer over medium-high heat.
• Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together.
• Lower the heat to medium-low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.)
• Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate.
• If the eggs have any feathery edges, you can trim them if you like.

2. TOAST THE MUFFINS

• Meanwhile, toast and butter the muffin halves.

3. COOK THE BACON

• Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side.
• Transfer to a large plate and repeat with the remaining slices.

4. ASSEMBLE AND SERVE

• To serve, put two muffin halves on a warm plate, top each with a slice of bacon and a poached egg, and spoon over about 1/4 cup of the hollandaise sauce.
• Garnish with a sprinkle of paprika and some chives (if using).
• Repeat with the remaining ingredients and serve immediately.

HOLLANDAISE SAUCE RECIPE (yield: about 1 cup):

• 3 egg yolks
• 1 Tbs. freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Pinch of salt

INSTRUCTIONS:

1. In a blender, combine the egg yolks and lemon juice and blend until smooth.
2. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy.
3. Add the cayenne pepper and salt and blend to combine.
4. Use immediately or keep warm in a heatproof bowl set over a pot of warm water.