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Eggs Benedict
Poached eggs, Canadian bacon, hollandaise
Ingredients
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- 4 English muffins, split and toasted
- 8 slices Canadian bacon
- 8 eggs
- 2 tbsp white vinegar
- Hollandaise: 3 egg yolks, 1 tbsp lemon juice, 1 cup (2 sticks) butter, melted, pinch cayenne
Instructions
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- Make hollandaise: Blend yolks and lemon juice 5 seconds. With blender running, slowly drizzle in hot butter until thick. Season with salt and cayenne. Keep warm.
- Heat Canadian bacon in skillet until browned.
- Bring water to bare simmer. Add vinegar.
- Crack eggs into small bowls. Swirl water, slip eggs in. Poach .
- Remove eggs with slotted spoon, drain.
- Assemble: muffin, bacon, egg, hollandaise.
Notes
- Blender hollandaise is foolproof.
- Fresh eggs poach better.
- Hollandaise breaks if too hot.
Serious Eats (Kenji López-Alt tested)