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Eggs Benedict relies on two tricky egg-based components—poached eggs and hollandaise sauce. If you follow our method for poaching eggs, the first part is easy. Adding vinegar to the water helps to set the whites and prevents feathery whites. Cracking the eggs into the teacups and gently sliding the eggs into the salted, acidulated water ensures they all go into the water at the same time—so they all are done at the same time.
Water temperature is key when poaching eggs. We bring the water to a boil and turn off the heat. We add the eggs and then quickly cover the pan. The gentle residual heat produces restaurant-worthy poached eggs with soft, runny yolks and perfectly formed, round whites.
As for the hollandaise, many newer recipes call for making hollandaise in a blender or food processor to ensure an emulsified sauce without the tedious whisking. These methods work, but only if the sauce is served immediately. We developed an unconventional technique that requires whisking softened (rather than usual melted) butter and egg yolks on the stovetop in a double boiler. We use a lot of water in this sauce and add the lemon juice off heat. The sauce is foamier than a classic hollandaise, but it holds without breaking for as long as an hour. It can also be refrigerated for up to three days and reheated in the microwave without breaking.
If you like, you can toast the English muffins and warm the bacon 20 minutes in advance. Reheat them in a 200-degree oven just before serving.
12 Tablespoons unsalted butter , softened
1. For hollandaise: Bring water to boil in kettle.
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