Eggs Benedict From Scratch

INGREDIENTS

4 pieces of bacon or 2 pieces of Canadian bacon or ham
1 tablespoons chopped parsley, for garnish
2 eggs
1 teaspoons white or rice vinegar
1 English muffins
Butter

HOLLANDAISE
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco (optional)

DIRECTIONS
Start with the bacon/ham. Heat a large pan on medium heat. Add the meat. Slowly fry, turning occasionally, until the bacon is browned on both sides.

While the meat is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

Make the hollandaise. Melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a bowl, whisk for 20-30 seconds, until eggs lighten in color. Continue whisking and pour in melted butter. Taste for salt and acidity and add more salt or lemon juice to taste. Set aside.

Poach the eggs. Working one egg at a time, crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, slip in another egg, until all are cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Be careful about the time, make sure to cook only 4 minutes if you like the yolk runny, I left mine in about 6 minutes and they were fully cooked instead of runny by accident.)

Place the bacon or ham on your buttered english muffins, then put the poached egg on top of that, and finally cover with the hollandaise sauce. Sprinkle parsley on top.

This is also delicious served on a bed of hash browns!

YUM!