Benedict Arnold’s Eggs Benedict
Yields: 8 servings
- 1 tablespoon distilled white vinegar
- ¼ teaspoon salt, divided
- 8 large eggs
- 3 large egg yolks
- ¼ cup water
- 2 tablespoons fresh lemon juice
- ½ cup butter, softened
- ⅛ teaspoon paprika
- 4 English muffins, split and toasted
- 8 slices Canadian-style bacon, warmed
- Garnish: chopped fresh chives
- Fill a large saucepan or deep skillet with 2 to 3 inches of water. Add vinegar and ⅛ teaspoon salt, and bring to a boil. Reduce heat to keep liquid simmering gently. Crack 1 egg into small bowl. Hold bowl close to surface of pan, and slip egg into water. Repeat with remaining 7 eggs. Cook eggs, without stirring, until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Using a slotted spoon, lift eggs from water; let drain on platter lined with paper towels. Keep warm.
- In a small saucepan, whisk egg yolks, ¼ cup water, and lemon juice until blended. Cook over low heat, whisking constantly, until mixture bubbles along sides of pan. Add butter, and whisk until melted and sauce is thickened. Remove pan from heat immediately. Stir in paprika and remaining ⅛ teaspoon salt.
- Top each muffin half with 1 bacon slice, 1 egg, and about 1½ tablespoons of hollandaise sauce. Garnish with chives, if desired. Serve immediately.