Eggs Benedict

Instructions

1. 1

   Fill a small saucepan with 3-4 inches of cold water. Heat until it simmers gently, then stir in vinegar. Reduce heat to maintain simmering without boiling.

2. 2

   Crack eggs into a small bowl or cup with a spout.

3. 3

   Gently place the egg into the simmering water using the bowl as close to the surface as possible.

4. 4

   Repeat for up to 3 more eggs, leaving space between them.

5. 5

   Cook for 4 minutes, until whites are set but yolks remain runny.

6. 6

   Using a slotted spoon, remove poached eggs and place on a plate. Repeat with remaining eggs.

7. 7

   Preheat the oven to 450°F (230°C).

8. 8

   Slice English muffins in half and place them on a baking sheet.

9. 9

   Toast for 2-3 minutes until lightly golden brown. Set aside.

10. 10

    In a blender, combine egg yolks and lemon juice at medium speed.

11. 11

    Melt butter in a small saucepan until liquified, then pour into a glass spouted measuring cup.

12. 12

    Add hot water to the egg yolk/lemon juice mixture and pulse until combined.

13. 13

    With blender on low, slowly pour in melted butter. Beat on high for 30 seconds or until smooth.

14. 14

    In a large skillet over medium-high heat, cook Canadian bacon until golden brown on each side, about 3 minutes per side.

15. 15

    Wash and dry herbs, then finely chop them.

16. 16

    Place English muffin halves on a serving platter. Top with slices of cooked Canadian bacon, poached eggs, hollandaise sauce, and fresh herbs if desired.