Eggland’s Best Eggs Benedict

Fill the bottom of a double boiler halfway with water. Make sure water does not touch the top pan. Bring water to a slow simmer. (If you do not have a double boiler, you can easily create one using a small saucepan and a medium-size, heavy glass bowl. Be sure water in the pan does not touch the bottom of the glass bowl.)

Melt butter in a small bowl and set aside.

To make the hollandaise sauce: In the top of the double boiler, whisk together egg yolk, lemon juice, water, pepper and Worcestershire sauce. Add melted butter to yolk mixture, whisking constantly, until all butter is incorporated. Whisk in salt and set aside. If mixture gets too thick, add small amounts of water to thin out. Cover with lid to keep warm and set aside.

Brown bacon in a medium-size skillet over medium heat. When done, drain and set aside on a warm plate.

Toast English muffins in toaster or toaster oven.

To prepare poached eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Gently crack eggs into simmering water. Allow eggs to cook for 2-1/2 to 3 minutes. Yolks should still be slightly soft in the center and whites should be fully set. Remove eggs from water with a slotted spoon and set on a warm plate.

Spread margarine on toasted muffins and top each muffin with 1 slice of bacon followed by 1 poached egg. Drizzle with hollandaise sauce and serve immediately.