Traditional Eggs Bennie

Easy to make, this dish is so elegant to serve! Either during the Holidays or for special occasions, this egg recipe is the one to make... VIDEO https://www.youtube.com/watch?v=N415AL8wHTU

• Ready In: 20 mins
• Yields: 4 eggs

Ingredients

• 1  cup  hollandaise sauce
• 1⁄4 cup white vinegar
• 1⁄2 teaspoon olive oil
• 2  teaspoons  clarified butter, divided
• 2  English muffins, halved
• 4  slices  canadian back bacon
• 1⁄2 teaspoon paprika (mild or smoked)

Directions

1. Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
2. While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
3. Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
4. Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading) and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict.