- 8 slices bacon
- 2 tablespoons parsley, chopped
- 4 eggs
- 2 teaspoons white vinegar
- 2 English muffins
- Hollandaise Sauce
- 2/3 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- dash cayenne or tabasco
Cook the bacon on medium low heat, about 10 minutes. Remove from pan and set on a paper towel to absorb the excess fat.
While the bacon 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 hollandaise sauce in blender: Melt 2/3 cup unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm (not hot) place on or near the stovetop.
Poach the eggs in the simmering water, crack one egg at a time into a small bowl and slip into the just simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4-6 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon.
While the eggs are cooking, toast the English muffins.
Assemble the Eggs Benedict: butter one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour the hollandaise over. Sprinkle with parsley and serve.