EGGS BENEDICT WITH HOLLANDAISE SAUCE

Eggs Benedict with Hollandaise Sauce image

Yield makes 4 servings

Number Of Ingredients 11

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for hollandaise sauce
4 large egg yolks
3 tablespoons lemon juice
1/4 teaspoon salt
Dash of Worcestershire sauce
1 cup (2 sticks) unsalted butter, melted
for eggs benedict
8 slices Canadian bacon
2 teaspoons distilled white vinegar
8 large eggs
4 English muffins, split and toasted

Steps:

make hollandaise
In a double boiler or a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water), whisk together the egg yolks, lemon juice, salt, and Worcestershire sauce for 1 minute. Gradually add the melted butter, whisking vigorously. Remove the pan from the heat and cover to keep warm.
make egg benedict
Line 2 large plates with paper towels. In a medium skillet over moderate heat, cook the bacon until golden brown and beginning to crisp, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.
Add enough water to a large skillet to reach a depth of 1 1/4 inches. Add the vinegar and bring to a simmer over moderate heat. Crack the eggs 1 at a time and gently slip into the water. Cover and cook until the whites are just set and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and transfer to the other paper-towel-lined plate.
Place 2 English muffin halves on each of 4 plates. Top each half with a slice of bacon and a poached egg. Drizzle with hollandaise sauce and serve immediately.