Penny’s Just Right Eggs Benedict

4 eggs

2 English muffins,

Butter for spreading

4 slices Canadian bacon

Hollandaise

4 egg yolks

1 lemon, juiced

1 cup (2 sticks) butter, melted

Salt and pepper

Butter least ½ in thick worked best. I lightly buttered these, placed them on a baking sheet in a 400 degree oven for 5 minutes to warm. While they were in the oven I heated Canadian bacon slices in a skillet,

Fill 8-10 inch non-stick skillet nearly to the rim with water. Add a little salt and about 2 tablespoons of vinegar and bring water to a boil over high heat. Crack 4 eggs into individual cups with handles, lower the lip of each cup just into the water and then gently tip the eggs into the pan, cover, and remove from heat. Poach eggs for 4 minutes for medium-firm yolks. With a slotted spoon, carefully remove eggs and allow to drain. At this point you may place the eggs in cold water in order to hold while making additional eggs if needed. Eggs can be easily reheated by placing in boiling water for 30 seconds without impacting their texture, a technique I used with great success.

For the hollandaise sauce: Placing egg yolks in a blender with the juice of one lemon. Start the blender and drizzle in hot, melted butter and blend until thoroughly combined. Alternately, use an immersion blender and tall container to eliminate losing any sauce to the bottom of the blender. Finish with a little salt and pepper.

To build the eggs Benedict place the heated English muffin half on a plate, top with Canadian bacon, poached egg, drizzle with Hollandaise sauce, and sprinkle with a little paprika or minced parsley for color.

Penny Kazmier