Traditional Eggs Benedict

1. 1

   In a large skillet, bring 2 inches of water and the vinegar to a boil.

2. 2

   Crack one egg into a glass.

3. 3

   Reduce water to a simmer and pour egg into water in one quick motion.

4. 4

   Quickly add remaining eggs.

5. 5

   Let eggs cook for 4-5 minutes.

6. 6

   The white should be firm but the yellow should be runny.

7. 7

   Remove eggs with a slotted spoon and drain on a paper towel.

8. 8

   In a non-stick skillet heat the bacon until warm.

9. 9

   Toast the English muffins until golden.

10. 10

    For the sauce: Place yolks, water and lemon juice into blender.

11. 11

    Blend for 1 minute.

12. 12

    With blender running, pour butter through open hole of blender lid.

13. 13

    Season with salt and pepper and keep warm.

14. 14

    To assemble eggs benedict: Top each muffin with bacon and a poached egg.

15. 15

    Pour warm sauce over and garnish with paprika and chopped parsley.

16. 16

    Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.