Meal Type: Breakfast

Prep Time: 20 min.

Cooking Time: 20 min.

Total Time: 40 min.

Cook Method: Stove

Difficulty: Medium

Cuisine: English

     Serving Size: 2 0.5 1 2 4 8 - Change

Submitted By: Anna B. - See All My Recipes

Collection: Valentine's Day

Date Added: January 24, 2010

This is my favorite gourmet breakfast of all time. I usually reserve it for special occasions as it is very rich.

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring 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 water.

2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

5. Spread toasted muffins with softened butter, 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.

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Dietary Notes:

This Eggs Benedict recipe is high in Vitamin A with 101% of your daily recommended intake per serving. This Eggs Benedict recipe is high in Vitamin C with 24% of your daily recommended intake per serving. This Eggs Benedict recipe is high in Vitamin E with 23% of your daily recommended intake per serving.

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