Eggs Benedict with Buttery Hollandaise

 

Eggs Benedict is a deliciously decadent breakfast dish perfect for special occasions, and is even tastier with luscious lemon-scented hollandaise sauce served over perfectly poached eggs perched atop thick slices of warmed peameal bacon and garnished with fresh dill. Served with a flute of champagne and fresh squeezed orange juice, weekends just got a whole lot yummier.

Eggs Benedict
Serves 4

1 tsp vinegar
8 large eggs
4 English muffins

8 slices peameal bacon, warmed

Hollandaise Sauce:
4 egg yolks
1/3 cup butter, melted
2 tbsp lemon juice
1/4 teaspoon salt
1/8 tsp white pepper
2 tbsp chopped fresh dill 

In a small saucepan over medium heat, whisk the egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from the heat, and whisk in the melted butter, 2 tbsp at a time, until thickened. Then whisk in the lemon juice, salt, and white pepper. Keep the hollandaise sauce warm until ready to serve.

Pour enough boiling water into a skillet to come 3-inches up the side, and return to boil. Add the vinegar and reduce heat to gentle simmer. Break each egg into a small dish and gently slip into simmering water. Cook until your desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well on paper towel to dry egg.

Meanwhile, cut the English muffins in half and toast. To serve, place 2 halves, cut side up, on each pre-warmed plate. Top each with a slice of peameal bacon, poached egg and 2 tbsp of Hollandaise Sauce. Garnish with chopped dil, fresh fruit or sautéed diced potatoes.