Eggs Benedict

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce.




4 egg yolk
3 12 tbsp lemon juice
1 pinch ground white pepper
18 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
14 tsp salt
8 egg
1 tsp distilled white vinegar
8 slice canadian bacon
4 English muffins, split
2 tbsp butter, softened



  1. To make hollandaise sauce: 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 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 of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the 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 canadian bacon in a medium skillet over medium-high heat and toast English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter and top each one with a slice of canadian bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Serve immediately.

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