There are many accounts about where this dish originated. Â Some say it is French, while others say it is American. Regardless, it is definitely mouthwatering. It makes you forget the question as to who is Benedict.
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon or cooked ham
4 English muffins, split in half
2 tablespoons butter, softened
4 tablespoons chopped chives
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1/3 cup butter, cut into pieces
1/4 teaspoon salt
To make the Hollandaise sauce, you will need a double boiler. Fill the bottom part with water and let it simmer under medium low heat for 5 minutes. At the top, add the butter, egg yolks, lemon juice, Worcestershire sauce, 1 tablespoon water and white pepper. Whisk until the butter has melted. If the sauce becomes too thick, add a teaspoon or two of water. Remove from heat and set aside. You may cover it to keep it warm. Do not overcook, because the egg and butter separate and it will resemble scrambled eggs.
Next, you will need a 3 inch deep saucepan to poach the eggs. Fill the saucepan with 2 inches of water, pour in the vinegar and let it simmer under medium heat. Do not let it boil. Break the eggs individually in a saucer or cup to make sure that the yolks stay intact. Once the water is hot, mix it with a slotted spoon, then slowly lower the saucer and let the egg slide. Let it cook for 2-3 minutes or once the egg whites are firm. After, remove the egg with a slotted spoon. Drain the excess water before setting it down on a plate.
Heat the muffins and bacon on a grill or skillet for 2-3 minutes. Butter the muffins on one side and place a slice of bacon and then a poached egg. Â Place a spoonful of hollandaise sauce over the egg and sprinkle it with the chopped chives. Serve immediately.
Photo Courtesy Of: Sirsnapsalot