Eggs Benedict

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with
water. Make sure that water does not touch the top pan. Bring water to a
gentle simmer. In the top of the double boiler, whisk together egg yolks,
lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time
while whisking yolks constantly. If hollandaise begins to get too thick,
add a teaspoon or two of hot water. Continue whisking until all butter is
incorporated. Whisk in salt, then remove from heat. Place a lid on pan to
keep sauce warm. Preheat oven on broiler setting. To Poach Eggs: Fill a
large saucepan with 3 inches of water. Bring water to a gentle simmer,
then add vinegar. Carefully break eggs into simmering water, and allow to
cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove
eggs from water with a slotted spoon and set on a warm plate While eggs
are poaching, brown the bacon in a medium skillet over medium-high heat
and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a
slice of bacon, followed by one poached egg. Place 2 muffins on each
plate and drizzle with hollandaise sauce. Sprinkle with chopped chives
and serve immediately.

Yield: 4 servings
Category: Breakfast, Eggs
http://www.thedailyrecipe.com

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