Traditional Eggs Benedict

Directions

Poaching Eggs

1. Crack 4 eggs into separate ramekins and set aside.
2. Fill a medium sized pot ¾ full with water.
3. Add vinegar and salt to water and simmer over medium heat (do not boil).
4. Swirl water in pot and carefully add eggs one at a time. 
5. Turn heat off and cover for 4 minutes for soft, 5 minutes for medium and 6 minutes for hard (no peaking). 

Hollandaise Sauce

1. In a heat proof bowl whisk 4 egg yolks vigorously until double in volume.
2. Slowly drizzle in lemon juice while continuing to whisk.
3. Place bowl on a pot of water over medium heat (bain-marie) and continue to whisk vigorously.
4. In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk.
5. Whisk until mixture doubles in volume and begins to thicken.
6. Remove from bain-marie and add seasoning. 

Assembly 

1. Cut Kinnikinnick English Muffin in half and brush with optional melted butter. Brown crumb side down in a skillet until crisp and golden brown.
2. Remove from skillet and plate.
3. Brush crumb side of Kinnikinnick English Muffin with a thin layer of Hollandaise Sauce.
4. Top with cooked back bacon, poached egg and additional Hollandaise Sauce.
5. Garnish with optional fresh chives and serve immediately.

Yields: 4 Eggs Benedict