Hollaindaise- Fill the bottom of a doubler-boiler part-way with water. Make sure the water does not touch the pan. Bring water to a gentle simmer. In top double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollaindaise begins to get too thick, add a teaspoon or two of hot water. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting.
Poach Eggs- Fill large saucepan with 3 inches of water. Bring water to a gentle simmer, add vinegar. Carefully break eggs into simmering water, and allow to cook for 2-3 minutes. Yolks should be soft in center. Remove eggs and set on plate.
While eggs are poaching, brown the bacon in medium-skillet and toast english muffins on baking sheet under broiler. Spread muffins with softened butter, and top each one with a slice of bacon, followed by poached egg. Drizzle with hollaindaise sauce. Sprinkle with chives. Serve immediately.
Originally Submitted
6/25/2010
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