Relatively lean Canadian bacon is essential to the brunch classic Eggs Benedict.
- Yield: Makes 8
Source: Martha Stewart Living, September 2000
- 1 tablespoon white vinegar
- 8 large eggs
- Hollandaise Sauce
- 1/2 pound (16 slices) Canadian bacon
- 4 English muffins, split in half, toasted
Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.
When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.
Prepare the hollandaise sauce, and set aside, keeping it warm.
Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.