Maple Eggs Benedict with Bacon

MAPLE HOLLANDAISE SAUCE WITH CHIVES

• 2/3 cup salted butter
• 3 egg yolks
• 1 tbsp cold water
• 3 tbsp maple sugar
• 1 tbsp maple vinegar or lemon juice
• 2 tbsp fresh chives, chopped
• Salt and pepper

POACHED EGGS

• 1 tsp vinegar
• 1/2 tsp salt
• 8 eggs

PLUS

• 4 English muffins, split
• 12 slices cooked bacon

MAPLE HOLLANDAISE SAUCE WITH CHIVES

1. Melt the butter in a small pan over low heat. Keep warm.
2. Fashion a double boiler with a pot and a bowl. Put water into the pot to the depth of about 5 cm (2 in), so that the bowl will not touch it. Put the bowl on your work surface. Bring the water to a boil and let it simmer.
3. In the bowl, whip the egg yolks together with the cold water, maple sugar, and maple vinegar or lemon juice.
4. Set the bowl onto the pot, whisking the mixture constantly until it’s thick and frothy.
5. Return the bowl to the work surface and whisk in the hot melted butter. The sauce will be too runny if it’s not hot enough. If this is the case, put the bowl back onto the simmering pot and heat for 2 – 3 minutes, whisking the sauce constantly until you get the consistency you like. If it gets too thick, whisk in about 15 ml (1 tbsp) of hot water.
6. Add the chives, and season with salt and pepper to taste.

POACHED EGGS

1. Add the vinegar and salt to the water in the pot. Bring it to a boil, then reduce heat to return it to a simmer.
2. Break an egg into a small bowl and then slide it delicately into the hot water. Do this, one by one, with all the eggs. Increase the heat so the water simmers gently and cook 4 minutes. Use a slotted spoon to remove the eggs, and drain.

ASSEMBLY

1. While the eggs cook, toast the English muffins under the broiler in the oven or in a toaster.
2. Top the English muffin halves with bacon and a poached egg.
3. Place 2 muffin halves on each plate, top with maple hollandaise sauce, and serve immediately.