Classic Eggs Benedict

🥘 Ingredients

• egg yolks 3
• lemon juice 1 tbsp
• butter ½ cup
• English muffins 3
• butter 3 tbsp
• butter 1 tsp
• thin slices Canadian-style bacon 6
• vinegar 4 tsp
• eggs 6
• paprika

1. 1

   In 1-quart saucepan , vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter . Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
2. 2

   Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. Keep warm.
3. 3

   Split English muffins ; toast. Spread each muffin half with some of the 3 tablespoons butter ; keep warm.
4. 4

   In 10-inch skillet , melt 1 teaspoon butter over medium heat. Cook thin slices Canadian-style bacon in butter until light brown on both sides; keep warm.
5. 5

   Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs , one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 4 minutes or until whites and yolks are firm, not runny . Remove with slotted spoon.
6. 6

   Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika .