8 slices of bacon or 4 slices of Canadian bacon
2 Tbs. chopped parsley, for garnish
2 tsp. white or rice vinegar
2 English muffins
Blender Hollandaise Sauce
10 Tbs. unsalted butter
3 egg yolks
1 Tbs. lemon juice
½ tsp. salt
Dash of cayenne or Tabasco
Heat a large skillet on medium-low heat. Add either the bacon strips or the Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs to remove the bacon from the pan, set on paper towel to drain and absorb the excess fat; reserve drippings. While bacon is cooking, bring a large saucepan two-thirds filled with water to a boil, and then add vinegar. Bring water to boil again and lower heat to a bare simmer.
Make the hollandaise sauce. Melt the 10 Tbs. butter. Put the 3 egg yolks, lemon juice, salt in a blender; blend on medium to medium-high speed for 20-30 seconds, until lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter while continuing to blend. Taste for seasoning if necessary. Pour into a container and set on a warm but not hot place or near the stove top.
Poach eggs. Crack one egg at a time into a small bowl and slip it into the barely simmering vinegar water. Once it begins to solidify, slip in another egg and repeat until all four eggs are cooking. Turn off the heat, cover the pan and let sit for 4 minutes, or longer depending on how runny you like your eggs. Remember which egg went in first, as you’ll want to take it out first. Gently lift out eggs in order with a slotted spoon. As soon as the eggs are poaching, begin toasting English muffins.
To assemble Eggs Benedict, butter one side of an English muffin. Top each half with two slices of bacon or 1 slice of Canadian bacon, poached egg and hollandaise sauce.