CLASSIC EGGS BENEDICT

Classic Eggs Benedict

6 English muffins

 12 slices (7 oz. total) Canadian bacon

 12 warm perfect poached eggs

 Foolproof hollandaise

 2 1/2 cups lightly packed watercress sprigs, rinsed

Step 1

1

Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan.

Step 2

2

In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.

Step 3

Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon hollandaise equally over portions. Arrange watercress next to muffins.

Notes: Heating the eggs in the shell first keeps them from sticking together as they poach. You can serve the eggs as soon as they're cooked, but they're easier to manage if you poach them even a few minutes ahead, then reheat.

Ingredients

• 12 eggs

How to Make It

Step 1

Put about 3 inches water in a 5- to 6-quart pan; bring to a boil over high heat. With a slotted spoon, quickly and gently immerse 12 large eggs in the shell, 1 at a time, in water for 8 seconds; lift out.

Step 2

Pour out all but 1 inch water from the pan; reduce heat so bubbles on the pan bottom pop to the surface only occasionally. Crack eggs 1 at a time, holding each shell close to the water surface as you break it open to let egg slide gently into water. If necessary, cook half the eggs at a time to keep from crowding. Cook to desired doneness (poke gently with a spoon to check), 3 to 4 minutes for soft-cooked eggs.

Step 3

With slotted spoon, lift eggs 1 at a time from water and immediately immerse in a bowl of cold water. If making up to 2 days ahead, wrap bowl airtight and chill.

Step 4

To reheat eggs, immerse in hot (about 120°) water until warm to touch, 5 to 10 minutes. Lift out with slotted spoon.

Hollandaise

If it gets too hot, it may separate. To bring back together, put 2 tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream.

Ingredients

• 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks 6 large egg yolks 1/4 cup lemon juice 2 tablespoons Dijon mustard

How to Make It

Step 1

In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.

Step 2

Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.

Step 3

Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.

Step 4

Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.