Eggs Benedict
Servings
8servings
Servings
8servings
Ingredients
Instructions
  1. Eggs: In a large saucepan or deep skillet, heat 2–3 inches of water, vinegar, and 1/8 teaspoon of salt to boiling; adjust heat to keep liquid simmering gently. Break eggs into a small bowl, one at a time. Hold bowl close to surface of pan and slip eggs into water. Cook eggs until whites are completely set and yolks begin to thicken, but are not hard (approx. 3–5 minutes), do not stir. Lift eggs from water with slotted spoon; drain well on a platter lined with paper towels. Keep warm.
  2. Hollandaise: In a small nonreactive saucepan, whisk together egg yolks, water, and lemon juice until blended. Cook over low heat; whisking constantly, until mixture bubbles alongside the pan. Whisk in butter until it is melted and sauce is thickened. Remove pan from heat immediately. Stir in salt and paprika.
  3. Muffin: Top each muffin half with 1 bacon slice, 1 egg, and approx. 1 to 1-1/2 tablespoons of hollandaise sauce. Garnish with chives. Serve immediately.