Easy Eggs Benedict

Directions

1. Preheat oven to 200°F (90°C). For eggs, lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven at the same time.)

2. Coat a large frying pan with oil and set over medium heat. Add half the peameal and cook until hot and done as you like, 2 to 3 minutes per side.

3. Place pieces on muffin halves and return to oven. Repeat with remaining bacon. Fill a wide pot with 2 inches (5 cm) water and bring to a simmer. Cover until you are ready to poach the eggs.

4. For sauce, melt butter in a small saucepan over medium-high heat, or
microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.

5. Place yolks, lemon juice, hot water and salt in a blender or food processor.

6. Immediately whirl on high speed for 1 minute. If butter is not hot, reheat.

7. While motor is running, slowly pour warm butter through hole in lid. Whirl until thickened, about 1 minute. Pour into an ovenproof bowl. Stir in tarragon if you wish. Keep warm in oven for up to 15 minutes.

8. Immediately prepare poached eggs. Start by adding white vinegar to
simmering water. Crack an egg into a small dish, then slip into water. Repeat with 3 more eggs. You’ll need to cook eggs in 2 batches.

9. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 2 to 6 minutes. (We like the yolks runny.)

10. Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with a paper towel to absorb water and place an egg on each muffin. Whisk hollandaise sauce and spoon overtop.

11. Serve immediately, then repeat poaching and this step for 2 more servings.

Switch it up:

• Classic hollandaise sauce is made with lemon juice, but you can use tarragon vinegar (sold in most supermarkets) and fresh tarragon instead to make flavourful Béarnaise sauce.
• Replace peameal bacon with smoked salmon, sautéed tomato slices or blanched asparagus.
• In place of English muffins, use hash-brown patties, crumpets or homemade scones.

Per serving: 31 g protein, 71 g fat, 29 g carbohydrates, 2 g fibre, 4 mg iron, 179 mg calcium, 1441 mg sodium, 883 calories

Excerpted from Chatelaine Modern Classics: 250 Fast, Fresh Recipes from the Chatelaine Kitchen. Copyright (c) 2010 Rogers Publishing Ltd. Excerpted with permission of the publisher John Wiley & Sons Canada, Ltd.