Classic Eggs Benedict
The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. Hollandaise sauce is luscious lemony, thick buttery make you want more sauce that is just plain good!
2 cups distilled white vinegar
2 1/2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices Canadian bacon
4 egg yolks
1 tbsp. plus 1 tsp. fresh lemon juice
1⁄4 tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish
1. Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.
2. Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a double boiler and slowly drizzle in butter mixing quickly to make the hollandaise. Transfer to a bowl; set aside, covered.
3. Heat oil in a 12″ skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
4. Add eggs to the simmering water 2 at a time, gently swirling the water around them. Cook for about 2 1/2 to 3 minutes, depending on the doneness of the eggs desired.
5. Toast the english muffin golden brown, place 1 or 2 pieces of Canadian bacon on eash side. Remove eggs from water with a slotted spoon, place 1 egg on each muffin half, top each with hollandaise sauce and serve.