I absolutely adore eggs Benedict and I order them in restaurants every chance I get. But why wait when it's fairly simple to make them at home. At frst the thought of making poached eggs intimidated me. But with practice I finally mastered it. The Hollandaise sauce? I cheat and use a mix--so sue me!
Photo by: Meep
Place the canadian bacon in a large skillet over medium-high heat. It is already fully cooked, so all you need do is heat and brown it. Turn often with a spatula (do not use a fork or you will lose the juices). When done, place on a plate and keep warm in a 200-degree oven.
Before you poach the eggs, have your english muffins ready to be toasted so that all you have to do is turn on the toaster.
Fill a shallow saucepan 2/3 full of water; add vinegar and bring almost to a boil. While the water is heating, break an egg into a small bowl. When the water is almost boiling, turn the heat to low and start stirring the water to form a whirlpool in the center of the pan. Into this whirlpool, gently release the egg. Gently repeat with each egg.
Toast the english muffins at this point.
After 2-1/2 to 3 minutes, remove each egg to a paper towel with a slotted spoon.
You can make the Hollandaise sauce while the bacon is cooking. Simply follow the directions on the package--I like to use Knorr.
Heat milk in a saucepan over low heat and add the butter. When the milk and butter are heated, add a dash of lemon juice for extra zing and pour the contents of the sauce mix in and whisk continuously until sauce is completely blended and it thickens. Keep warm while assembling other ingredients.
Place the four toasted halves of english muffins on four separate plates; butter with the softened butter; place canadian bacon slice on each muffin. Very gently, with slotted spoon, set poached egg on top of bacon. Spoon sauce over egg; salt and pepper to taste, and serve.