Classic Eggs Benedict
 A brunch favorite made easy! This eggs Benedict recipe features perfectly poached eggs, a foolproof blender hollandaise, and crispy bacon on toasted muffins. Ingredients For the English Muffins 4 English muffins 2 tablespoons unsalted butter 4 English muffins 2 tablespoons unsalted butter For the Poached Eggs 8 large eggs 1 tablespoon distilled white vinegar 8 large eggs 1 tablespoon distilled white vinegar For the Bacon 1 tablespoon unsalted butter 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto (see note) 1 tablespoon unsalted butter 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto (see note) For the Hollandaise Sauce 3 egg yolks ¼ teaspoon salt 1½ tablespoons lemon juice (from 1 lemon) Pinch cayenne pepper 12 tablespoons (1½ sticks) unsalted butter 3 egg yolks ¼ teaspoon salt 1½ tablespoons lemon juice (from 1 lemon) Pinch cayenne pepper 12 tablespoons (1½ sticks) unsalted butter For Serving Salt and freshly ground black pepper Finely chopped fresh chives Salt and freshly ground black pepper Finely chopped fresh chives Instructions Toast the English Muffins: Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm. Poach the Eggs: Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, one at a time, crack each egg into a fine mesh sieve over a bowl or sink, allowing the watery part of the white to drain for about 30 seconds (see note below explaining this step). Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes, until the whites are set but yolks are still runny. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs. Make the Hollandaise Sauce: Blend the egg yolks, salt, lemon juice, and cayenne pepper in a blender until frothy (about 20 seconds). Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring. With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens. If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency. Cook the Bacon: In a medium skillet, melt the butter over medium heat and cook the Canadian bacon, ham steak, or prosciutto until slightly crisp and warmed through, about 1 minute per side. (For regular bacon, cook in a dry pan until it is fully crisp and browned.) Assemble the Eggs Benedict: Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving. Note: Regular bacon is raw and needs full cooking, while the other options are already cooked and just need warming/crisping. Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. Straining results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference. Make-Ahead Instructions: The poached eggs can be made a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently warm them by submerging them in simmering water for 1 to 2 minutes or until heated through. Remove with a slotted spoon, drain on a paper towel-lined plate, and serve. Toast the English Muffins: Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm. Poach the Eggs: Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, one at a time, crack each egg into a fine mesh sieve over a bowl or sink, allowing the watery part of the white to drain for about 30 seconds (see note below explaining this step). Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes, until the whites are set but yolks are still runny. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs. Make the Hollandaise Sauce: Blend the egg yolks, salt, lemon juice, and cayenne pepper in a blender until frothy (about 20 seconds). Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring. With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens. If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency. Cook the Bacon: In a medium skillet, melt the butter over medium heat and cook the Canadian bacon, ham steak, or prosciutto until slightly crisp and warmed through, about 1 minute per side. (For regular bacon, cook in a dry pan until it is fully crisp and browned.) Assemble the Eggs Benedict: Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving. Note: Regular bacon is raw and needs full cooking, while the other options are already cooked and just need warming/crisping. Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. Straining results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference. Make-Ahead Instructions: The poached eggs can be made a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently warm them by submerging them in simmering water for 1 to 2 minutes or until heated through. Remove with a slotted spoon, drain on a paper towel-lined plate, and serve. Nutrition Information Powered by Per serving (4 servings) Serving size: 2 English muffin halves Calories: 749 Fat: 58 g Saturated fat: 32 g Carbohydrates: 28 g Sugar: 2 g Fiber: 3 g Protein: 31 g Sodium: 782 mg Cholesterol: 623 mg Per serving (4 servings) Serving size: 2 English muffin halves Calories: 749 Fat: 58 g Saturated fat: 32 g Carbohydrates: 28 g Sugar: 2 g Fiber: 3 g Protein: 31 g Sodium: 782 mg Cholesterol: 623 mg