Classic Eggs Benedict#
 Serves |  Total Time |
|---|---|
| 6 | 4 minutes |
Requirements#
- 3 egg yolks
- 1 tbsp lemon juice
- 0.5 cup butter
- 3 English muffins
- 3 tbsp butter
- 1 tsp butter
- 6 thin slices Canadian-style bacon
- 4 tsp vinegar
- 6 eggs
- some paprika
- 1 1-quart saucepan
- 1 10-inch skillet
Instructions#
Step 1#
In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
Step 2#
Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. Keep warm.
Note
Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth.
Step 3#
Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
Step 4#
In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook thin slices Canadian-style bacon in butter until light brown on both sides; keep warm.
Step 5#
Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 4 minutes or until whites and yolks are firm, not runny . Remove with slotted spoon.
Note
water should be gently simmering and not boiling
Step 6#
Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.