Classic Eggs Benedict
May 07, 2014 04:00PM ● Published by Cate Reynolds
8 pieces of bacon
2 Tbsp. chopped parsley, for garnish
2 tsp. white vinegar
2 English muffins
10 Tbsp. unsalted butter
3 egg yolks
1 Tbsp. lemon juice
½ tsp. salt
Begin by frying the bacon until browned and crisp. Remove to a paper towel-lined plate. While the bacon cooks, bring a sauce pan of water to a boil and add vinegar. Bring it down to a simmer. Prepare the hollandaise by melting 10 Tbsp. butter. Put egg yolks, lemon juice and salt in a blender, blend on medium for 20 to 30 seconds until the eggs lighten in color. With the blender on low, drizzle in the hot butter slowly, while continuing to blend. Transfer to a container and keep near the stove. Poach the eggs.
Place the eggs in a shallow dish. Bring the water back to a boil and use a slotted spoon to swirl it in a whirl pool. Slowly place the egg in the water, swirling. Cover and remove from heat. Cook for 3 minutes. While the eggs cook, toast your English muffins. Once the eggs are finished, remove them with a slotted spoon and place them on top of the muffins. Top with two slices of bacon and drizzle with hollandaise sauce. Top with chopped parsley.