Eggs Benedict

Directions

• TO 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.
• Wearing 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.
• Slowly add the butter to the egg mixture and continue to whisk until it thickens, about 2 minutes.
• Whisk in the salt.
• Refrigerate the sauce until cool.
• TO 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.
• In a medium saucepan half full of water, add the vinegar and bring to a low boil.
• Gently 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.
• Remove the eggs. Allow them to drain and set aside.
• TO 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.
• Cover with hollandaise sauce.
• Repeat with the remaining bacon and eggs for the second serving.