The Good Eggs Benedict

 This traditional brunch dish was designed with your success in mind. You may concentrate on poaching the ideal egg by prepping the bacon and muffins and keeping them warm in the oven. A simple, dependable hollandaise sauce can be made in a blender. For added brightness and tang, we squeezed in lots of lemon.

Ingredients

1.  1 tablespoon white distilled vinegar
2.  4 English muffins, split
3.  2 sticks (16 tablespoons) unsalted butter, plus more for spreading
4.  8 slices Canadian bacon
5.  4 large egg yolks plus 8 large eggs
6.  3 tablespoons freshly squeezed lemon juice
7.  Kosher salt 
8.  1/4 teaspoon cayenne, plus more for serving

 

Directions:

Step No.1

Heat the oven to 200 degrees Fahrenheit.

Step No.2

Pour two quarts of water into a big pot. Over medium-high heat, add the vinegar and bring to a simmer.

Step No.3

English muffins should be toasted till golden brown in the meanwhile. Arrange them on one side of a baking sheet and spread with butter. Store in the oven to stay warm.

Step No.4

In a big pan over medium heat, melt 1 tablespoon of butter. When the Canadian bacon is fully heated, add it and fry it for 30 seconds on each side. To keep warm, move the bacon to the opposite side of the baking pan.  

Step No.5

In a medium saucepan over medium heat, melt the remaining butter. In a blender, combine the yolks, lemon juice, cayenne, and 1 1/2 tablespoons of salt. Mix for a minute. While the blender is operating, gradually add the melted butter through the lid's opening until the mixture is thick, smooth, and emulsified. Return the sauce to the saucepan, cover, and preheat the oven.

Step No.6

Crack the entire egg into a couple of tiny glasses or mugs. Add a little extra water and return to a steady simmer if the water in your pot has reduced too much while it is simmering. Once the water reaches a gentle simmer, quickly lower the eggs into the water and arrange them in a clockwise manner within the pan to determine which will be done first. For four to five minutes, poach the eggs, or until the whites are set but the yolks are still runny. Using a slotted spoon, remove the eggs and place them on paper towels to drain.

Step No.7

Place a poached egg and a slice of Canadian bacon on top of each muffin half. Over each muffin, drizzle some hollandaise sauce. (If there's too much thickening of the sauce, whisk in a tablespoon of water.) Serve right away after adding a dash of cayenne to each serving.

Note from the Cook:

 
To personalize your eggs benedict, you can add or change items. Underneath the egg, try adding sliced tomato, avocado slices, or sautéed spinach.

more detail recipes:https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-eggs-benedict-7448135