Eggs Benedict

01Method

1. 1

   Cook the bacon: Place a large skillet over medium-low heat and lay in the bacon or Canadian bacon slices. Fry slowly, turning occasionally, until browned on both sides — about 10 minutes for strip bacon, allowing most of the fat to render out. Lift the bacon out with tongs and drain on paper towels.

2. 2

   Prepare the poaching water: While the bacon cooks, fill a large saucepan two-thirds full with water and bring to a boil. Stir in the vinegar, return to a boil, then reduce the heat until the water is barely simmering.

3. 3

   Make the hollandaise: Gently melt the unsalted butter. Add the egg yolks, lemon juice, and salt to a blender and process on medium-high for 30 seconds until the mixture lightens in color. Reduce the blender to its lowest speed and slowly stream in the hot melted butter. Taste and adjust seasoning with additional salt or lemon juice. Transfer to a pourable container and keep warm near the stovetop. Add a dash of cayenne or tabasco to taste.

4. 4

   Poach the eggs: Crack one egg into a small bowl, then gently slide it into the barely simmering water. Repeat with the remaining eggs as each begins to set. Turn off the heat, cover the pan, and let the eggs sit for 4 minutes. Remove each egg in the order it went in, lifting gently with a slotted spoon.

5. 5

   Toast the muffins: While the eggs poach, toast the English muffins. If the eggs finish first, transfer them to a bowl while you finish toasting.

6. 6

   Assemble and serve: Butter the cut side of each toasted muffin half. Layer on the bacon, then top with a poached egg. Spoon hollandaise generously over everything, scatter parsley over the top, and serve immediately.