Eggs Benedict

INSTRUCTIONS

• 1 For the Hollandaise Sauce, heat butter in small saucepan on medium heat until melted and frothy—temperature should reach about 180°F. Place egg yolks, lemon juice and salt in blender container; cover. Blend until frothy, about 10 seconds. Gradually add hot butter with machine running. Blend about 1 minute or until sauce is well-mixed and thickened. With blender running, gradually add hot water, 1 tablespoon at a time, until desired consistency is reached.
• 2 For the Eggs Benedict, place oven rack 6 inches from broiler. Heat broiler on high heat. Place muffin halves, cut side up, on baking sheet. Broil until golden brown, about 2 to 4 minutes.
• 3 Place 1 slice Canadian bacon on each muffin and broil until heated through and lightly browned, about 1 minute. Turn off oven; keep muffins warm.
• 4 To poach eggs, fill large deep skillet 3/4 full of water. Stir in vinegar. Bring to boil; reduce heat to medium and simmer gently (bubbles should just begin to break surface of water). Carefully crack 1 egg into a fine mesh sieve; allow watery part of egg white to drain out, then transfer egg to small liquid measuring cup. Repeat with remaining eggs.
• 5 Gently stir simmering water in one spot. Carefully slide one egg at a time into swirling water, keeping eggs separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon to drain on paper towels.
• 6 To assemble Eggs Benedict, place 1 muffin half with Canadian bacon on each plate and top with one poached egg. Drizzle Hollandaise sauce generously over top of each serving. Sprinkle with paprika and parsley to serve.