4 Egg Yolks
3 ½ tablespoons Lemon Juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire Sauce
1 tablespoon Water
1 cup Buttermelted
¼ teaspoon Salt
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffinssplit
2 tablespoons Buttersoftened
Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president. – Wylie Dufresne
How to Make Hollandaise:
- Fill the bottom of a double boiler part-way with water.
- Make sure the water does not touch the top of the pan. Bring the 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 of water.
- Add the melted butter to the egg yolk mixture, 1 or 2 tablespoons at a time while whisking the yolks constantly.
- If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.
- Continue whisking until all the butter is incorporated. Whisk in the salt, then remove from the heat.
- Place a lid on the pan to keep the sauce warm.
How to Poach Eggs:
- Preheat the oven on broiler setting.
- Fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add the vinegar.
- Carefully break the eggs into the simmering water, and allow to cook for 2 1/2 to 3 minutes.
- The yolks should still be soft in the center.
- Remove the eggs from the water with a slotted spoon and set on a warm plate
- While the eggs are poaching, brown the bacon in a medium skillet over a medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread softened butter on the toasted muffins, 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.