Eggs Benedict

This is a great eggs benedict recipe. I've never poached eggs before, but the tip to poach with boiled water and vinegar really works! I poached the eggs for 3 minutes.

Eggs Benedict (~from allrecipes.com)

Ingredients

·        4 egg yolks

·        3 1/2 tablespoons lemon juice

·        1 pinch ground white pepper

·        1/8 teaspoon Worcestershire sauce

·        1 tablespoon water

·        1 cup butter, melted

·        1/4 teaspoon salt

·        8 eggs

·        1 teaspoon distilled white vinegar

·        8 strips Canadian-style bacon

·        4 English muffins, split

·        2 tablespoons butter, softened

Directions

1.      To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

2.      Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3.      Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

4.      While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

5.      Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.