Eggs Benedict
The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid - a restaurant trick- helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.
Ingredients
2 cups distilled white vinegar
2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices Canadian bacon
3 egg yolks
1 rbsp. plus1 tsp. fresh lemon juice
1/4tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish
Method
1. Bring 16 cups pf water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.
2. Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
3. Combine yolks, lemon juice, 4 tsp. warm water, Tabasco and remaining salt into a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.
4. Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper lined plate. Divide muffins halves between 4 plates; top each half with 1 slice bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with Paprika or cayenne.
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