Classic Eggs Benedict

Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.

In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until eggs are thickened, about 3 minutes. Remove from heat.

Whisk in butter cubes. Slowly whisk in warm butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).

Poached Eggs: In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.

Meanwhile, in skillet, cook bacon over medium-high heat, turning once, until heated through, about 5 minutes.

Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.

Additional information : Variations
Eggs Florentine: Omit bacon. In skillet, heat 1 tbsp (15 mL) olive oil over medium-high heat; cover and cook 2 pkg (8 oz/227 g each) trimmed spinach until wilted, about 3 minutes. Drain in colander, pressing out moisture. Sprinkle with 1/4 tsp (1 mL) each salt and pepper; coarsely chop. Assemble as directed.

Eggs Neptune: Omit bacon. In skillet, melt 1 tbsp (15 mL) butter over medium-high heat; saut? pkg (200 g each) thawed cooked salad shrimp until heated through, about 3 minutes. Sprinkle with 1 tsp (5 mL) lemon juice and pinch salt. Assemble as directed.

Smoked Salmon Eggs Benedict with Dill: Omit bacon. Substitute 12 slices (about 4 oz/125 g) smoked salmon. Sprinkle each serving with pinch chopped fresh dill.

Source : Canadian Living Magazine: December 2008