Eggs Benedict (03.23.12)
by Brandon Howard, La Caille
- 1/2 cup distilled vinegar, divided
- 12 large eggs
- 1 tablespoon unsalted butter
- 12 slices Canadian bacon
- 6 plain English muffins, split
1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat placing all the eggs into the poaching liquid. Poach the eggs, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.
To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.