Eggs Benedict

I will start off the brunch recipes by posting my very favorite...Eggs Benedict. This is the best, easiest version I have found. Using a blender to create the Hollandaise sauce works well, and it holds up better than the traditional method. We make it often for Sunday breakfast, or for Birthday mornings. I love to add Emeril's Essence to it, even though this recipe isn't his. It adds some "kick" to it. You can use Emeril's Essence as a seasoning for just about everything! I keep a jar of it in my kitchen cupboard. When poaching the eggs, it is not necessary to use an egg poacher...just follow the directions for the skillet and it will work great!

Eggs Benedict:
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins

Hollandaise Sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
Emeril's Essence or Paprika

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.