Eggs Benedict

Directions Preparing:10 minCooking:10 min

Step 1TO MAKE THE HOLLANDAISE SAUCE: In a large heat-safe bowl, whisk two eggs and the lemon juice together vigorously until thick and almost double in volume. -Fill a large skillet with 1 inch of water and heat to simmering. Reduce the heat to medium.

Step 2Wearing a heat-resistant oven glove, hold the bowl with the eggs over the water, making sure it does not touch the water. Whisk the mixture for about 3 minutes, being careful not to scramble the eggs.

Step 3Slowly add the butter to the egg mixture and continue to whisk until it thickens, about 2 minutes.

Step 4Whisk in the salt.

Step 5Refrigerate the sauce until cool.

Step 6TO MAKE THE EGGS: Pour the water out of the skillet and place it over medium-high heat. Place the bacon in the skillet. Cook for 3 minutes per side. Transfer the bacon to paper towels to drain.

Step 7In a medium saucepan half full of water, add the vinegar and bring to a low boil.

Step 8Gently crack the eggs into the water, being careful not to break the yolks. Reduce the heat to medium-low. Cook for 3 to 4 minutes.

Step 9Remove the eggs. Allow them to drain and set aside.

Step 10TO ASSEMBLE THE FINISHED DISH: Break each bacon slice in half. Place two halves on a plate and top with one egg. Repeat with 2 more halves and another egg.

Step 11Cover with hollandaise sauce.

Step 12Repeat with the remaining bacon and eggs for the second serving.