Eggs Benedict

Directions

1. 1
   To make Hollandaise sauce: Fill the bottom of a double boiler part way with water.
2. 2
   Make sure the water does not touch the top pan.
3. 3
   Bring water to a gentle simmer.
4. 4
   In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tablespoons water.
5. 5
   Add melted butter to egg Holmes mixture 1 or two tablespoons at a time while thinking folks constantly.
6. 6
   If Hollandaise starts to get too thick add a teaspoon or two of hot water.
7. 7
   Continue thinking until all butter is incorporated.
8. 8
   Whisk in salt, then remove from heat.
9. 9
   Place a lid on pan to keep sauce warm.
10. 10
    Preheat oven on boiler setting.
11. 11
    To poaching eggs: Fill a large saucepan with 3 inches of water.
12. 12
    Bring water to a gentle simmer, then add vinegar.
13. 13
    Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
14. 14
    Yolks should still be soft in middle.
15. 15
    Remove eggs from water with slotted spoon and set on a warm plate.
16. 16
    While eggs are poaching, brown the Bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the boiler.
17. 17
    Spread toasted muffins with softened butter, and top each one with a slice of Bacon, followed by one poached egg.
18. 18
    Place two muffins on each plate and drizzle with Hollandaise sauce.
19. 19
    Sprinkle with chopped chives and serve immediately.