Ingredients
Hollandaise Sauce for Eggs Benedict
1/4 pound Canadian bacon (8 slices)
4 large eggs
2 English muffins, split in half, toasted
2 slices white bread, for draining
Coarse salt and freshly ground pepper
Snipped chives, for garnish
Preparation
Prepare hollandaise sauce, and set aside, keeping warm.
Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.
Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.
Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.
