Eggs Benedict with Béarnaise Sauce

Instructions

1. 1

   Begin by preparing the Béarnaise sauce. Combine the white wine vinegar, dry white wine, and minced shallots in a small saucepan. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Strain the reduction into a heatproof bowl, discarding the shallots.

2. 2

   Add the egg yolks and water to the reduction. Whisk together until light and frothy. Place the bowl over a pot of simmering water (double boiler) and continue to whisk until the mixture thickens. Be careful not to let the eggs curdle.

3. 3

   Slowly drizzle in the melted butter, whisking constantly, until the sauce is thickened and doubled in volume. Remove from heat, stir in chopped tarragon, lemon juice, and season with salt and pepper. Keep the sauce warm.

4. 4

   For the poached eggs, bring a large pot of water to a gentle simmer and add a tablespoon of white wine vinegar. Crack the eggs into the water one at a time, and poach for about 3 to 4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

5. 5

   While the eggs are poaching, cook the Canadian bacon in a skillet over medium heat until lightly browned.

6. 6

   Toast the English muffins until they are golden brown.

7. 7

   To assemble the Eggs Benedict, place a slice of Canadian bacon on each muffin half, top with a poached egg, and spoon a generous amount of Béarnaise sauce over the egg.

8. 8

   Serve immediately, garnished with additional chopped tarragon if desired.