Eggs Benedict

Method

1. 1

   Step 1

   This recipe serves 2, with two muffin halves and two poached eggs per person. Set out two warmed serving plates, a blender, a slotted spoon and four small cups for the eggs.

2. 2

   Step 2

   Fill a 12-inch (30 cm) deep skillet or wide saucepan with water to a depth of 3 inches (7.5 cm), then add the vinegar. Bring to a gentle simmer over medium-high heat, then reduce the heat to low; aim for 180–190°F (82–88°C), with small bubbles on the bottom but no rolling boil.

3. 3

   Step 3

   Heat a 10-inch (25 cm) nonstick skillet over medium heat and add the fully cooked bacon in a single layer. Cook for 1–2 minutes on each side, until lightly browned and hot throughout, then transfer to a plate and cover to keep warm.

4. 4

   Step 4

   Toast the muffin halves in a toaster for 2–4 minutes, until their cut surfaces are golden and crisp. Place two halves, cut-side up, on each warmed serving plate and top each with a slice of bacon.

5. 5

   Step 5

   Melt the butter in a small saucepan over medium-low heat for 2–3 minutes, swirling occasionally, until completely liquid and hot but not browned. Blend the egg yolks, lemon juice, salt and cayenne for 15 seconds, then, with the blender running on low, carefully pour in the hot butter in a very thin stream over 45–60 seconds, following your blender’s instructions for hot ingredients. The hollandaise should be pale yellow, thick and pourable; blend in warm water, 1 tsp at a time, if it is too thick.

6. 6

   Step 6

   Transfer the hollandaise to a small heatproof bowl and set it over a saucepan of warm, not simmering, water with the heat off; the bowl should not touch the water. Keep it there for no more than 10 minutes while you poach the eggs, stirring once or twice to prevent a skin forming.

7. 7

   Step 7

   Crack each whole egg into a separate small cup, then gently slide the eggs into different areas of the barely simmering poaching water. Cook for 3–4 minutes for set whites and runny yolks, or 5–6 minutes for firmer yolks, keeping the water still rather than swirling it. Lift one egg with the slotted spoon to check that the white is opaque and holds its shape; timing will vary slightly with egg size and temperature.

8. 8

   Step 8

   Lift out the eggs one at a time and rest the underside of the slotted spoon on a clean kitchen towel for 5–10 seconds to drain excess water. Place one egg on each bacon-topped muffin half, spoon the warm hollandaise evenly over the four eggs and scatter with the chives. Serve immediately while the muffins are crisp and the eggs and sauce are warm.