Classic Eggs Benedict with Hollandaise Sauce

Ingredients

Instructions

0 of 6 steps complete

1. 1Melt butter in a small saucepan and keep warm, not sizzling. Set a heatproof bowl over a saucepan containing 1 inch of gently simmering water; the bowl must not touch the water. Whisk pasteurized yolks, lemon juice and 1 tablespoon water in the bowl.
2. 2Whisk continuously for 3–5 minutes until the yolk mixture thickens and leaves ribbons. Move the bowl off heat if eggs start to set at the edges. Remove from heat and slowly drizzle in warm butter while whisking until smooth and thick. Season with salt and optional cayenne; thin with a teaspoon of warm water if needed. Keep lukewarm beside the stove and serve promptly, rather than holding for an extended period.
3. 3Bring a wide saucepan of water about 3 inches deep to a bare simmer. Add vinegar. Crack each pasteurized poaching egg into a small cup, then slide gently into the water, in two batches if necessary.
4. 4Poach for 3–4 minutes until whites are fully set for a soft yolk, or longer for a firm yolk. Use pasteurized eggs for soft-yolk preparations; if using ordinary eggs instead, cook whites and yolks firm and use a fully cooked hollandaise alternative. Lift with a slotted spoon and drain on paper towels.
5. 5Meanwhile, toast muffin halves. Heat oil in a skillet over medium heat and warm Canadian bacon for 1–2 minutes per side, following its package directions. Put two muffin halves on each plate and top each with bacon and a poached egg.
6. 6Spoon hollandaise over the eggs, add chives and serve immediately. Prepare only the sauce needed for this meal; do not save sauce held lukewarm. Refrigerate other cooked leftovers within 2 hours and reheat to 165°F.