Eggs Benedict

Recipe View 5 mins Prepare the Hollandaise: In the top of a double boiler, whisk together the egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper. (5 minutes)

Recipe View 15 mins Gently whisk in the melted butter, a tablespoon or two at a time, ensuring each addition is fully incorporated before adding more. If the sauce becomes too thick, whisk in a teaspoon of hot water at a time until desired consistency is achieved. (10-15 minutes)

Recipe View 2 mins Once all the butter is incorporated, whisk in the salt and remove from heat. Cover to keep warm. (2 minutes)

Recipe View 5 mins Poach the Eggs: Fill a large saucepan with 2-3 inches of water and bring to a simmer over medium-low heat. Add the vinegar. (5 minutes)

Recipe View 2 mins Crack each egg into a small, separate bowl. Gently slide each egg into the simmering water, one at a time. (2 minutes)

Recipe View 3 mins Poach for 2 ½ - 3 minutes, or until the egg whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the eggs and place them on a paper towel-lined plate to drain. (3 minutes)

Recipe View 5 mins Cook the Bacon: While the eggs are poaching, cook the Canadian bacon in a skillet over medium-high heat until lightly browned and heated through. (5 minutes)

Recipe View 5 mins Toast the Muffins: Spread the cut sides of the English muffins with softened butter. Toast under a preheated broiler until golden brown. (3-5 minutes)

Recipe View 2 mins Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each with a slice of Canadian bacon, followed by a poached egg. Generously drizzle with Hollandaise sauce. Garnish with fresh chopped chives, if desired, and serve immediately. (2 minutes)