Bagels Eggs Benedict
The smart set brunches on Eggs Benedict – and the really smart set serves theirs atop a New York bagel.
- 1 tablespoon unsalted butter
- 8 slices Canadian bacon
- 8 large eggs
- 2 plain bagels (halved horizontally)
- 1 avocado (cut into peeled and pitted, cut into 20 thin slices)
- For the Hollandaise
- 2 large egg yolks
- 4 teaspoons lemon juice
- 1 tablespoon water
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter (melted)
Fill a medium saucepan with 3-inches of water and bring to a bare simmer over low heat. Whisk together the yolks, lemon juice, water and salt in a bowl. Place the bowl over the hot water and whisk constantly until the yolks are thick and custard-like. Move the saucepan off the heat and whisk in the melted butter in a slow steady stream until incorporated and the mixture is thick and creamy. Keep warm.
Melt the butter in a large nonstick skillet over medium heat. When the butter foam subsides add the bacon and cook until lightly browned and hot, about 1 1/2 minutes per side. Remove from the heat but leave bacon in the skillet to stay warm.
Fill a large skillet with 2-inches of water and bring to a boil over high heat. Reduce the heat to medium. When the water is barely simmering, crack an egg into a heatproof bowl and gently pour it into the water. Repeat with the remaining eggs. Cook the eggs until the whites are set and the yolks are still jiggly, about 3 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.
As soon as you put the eggs into the skillet to cook, toast your bagels. Place 1 bagel half onto each of 4 plates. Top each with 5 avocado slices and 2 slices of bacon. Gently place 1 egg on each bacon slice then spoon hollandaise sauce over the eggs. Serve immediately.