Eggs Benedict

Directions

1. 1
   Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
2. 2
   Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
3. 3
   Fill a large deep-sided skillet 3/4 of the way up with water.
4. 4
   Bring to a light simmer over low heat and add the vinegar.
5. 5
   Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast.
6. 6
   (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
7. 7
   Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water.
8. 8
   Fan the egg white over the yolk with a slotted spoon if it begins to spread.
9. 9
   Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
10. 10
    In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt.
11. 11
    Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
12. 12
    Put 2 slices of toast on each plate.
13. 13
    Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg.
14. 14
    Slowly pour the hollandaise over the top.
15. 15
    Sprinkle each with chopped parsley and serve.