- Bring a large, wide pot of water to a gentle simmer. Add the vinegar. Fill a large bowl with very cold water and few ice cubes. Swirl the simmering water with a spoon, and then crack 3 to 4 eggs into it. Poach the eggs 2 minutes; the yolks should still be quite soft.
- With a large, slotted spoon, carefully lift the eggs out of the water and place in the bowl of ice-cold water. This will stop the cooking and cool the eggs. Cook and cool the remaining eggs in this fashion.
- Carefully lift the eggs out of the cold water and set on a baking sheet covered with plastic wrap. (The eggs can be prepared to this point several hours in advance. Cover and refrigerate until needed.)
- When ready to finish preparing the eggs Benedict, make the blender hollandaise.
- Heat the oil in a large skillet set over medium–high. Fry the bacon until nicely coloured, about 3 minutes. Remove pan from the heat.
- Preheat your oven’s broiler. Set English muffins, cut side up, on a large baking sheet. Broil the muffins until lightly toasted, and then remove from the oven.
- Now turn the oven to 425˚F. Set a slice of bacon on each English muffin and a poached egg. Divide and top the eggs with 3/4s of the hollandaise sauce. Bake eggs for 10-12 minutes, or until heated through, but the yolks are still soft. Set 2 eggs Benedict on each of 6 plates, drizzle with remaining sauce, sprinkle with parsley and serve.
Note: See How To Make Blender Hollandaise for a quick way to make hollandaise for eggs benedict.
Recipe Options: Instead of back bacon, top the toasted English muffins with slices of country-style ham. For a smoked salmon benny, instead of back bacon, top the toasted muffins with slices of smoked salmon.