Eggs Benedict with Benefits
The extras in this recipe make for the best Benedict!
To make the Hollandaise sauce, fill a saucepan with an inch of water. Set a stainless steel or glass bowl over the saucepan without it touching the water. Bring the water to a simmer. Add cream, egg yolks, and lemon juice to the bowl and whisk well. Cook mixture, whisking constantly, until just thickened and temperature reaches 160 degrees. Reduce heat to low, then very slowly drizzle in the warm melted butter while whisking constantly. Remove from heat, add the tarragon, and season with salt and pepper to taste. Transfer to a dish and cover to keep warm.
To make the herb butter, combine the softened butter, chives, and garlic in a small bowl and stir to combine.
To make poached eggs bring about 2 inches of water along with the vinegar just to a simmer in a large deep frying pan. Using small glass dishes, crack one egg into each dish. Once the water is simmering, add 1 egg at a time to the water, fitting 4 eggs into the pan at once. Remember the order in which you added each egg. Turn off the heat, cover, and let cook for 5-7 minutes. You want the egg whites to set and yolks still runny. Transfer to a paper towel-lined plate to drain, and repeat with remaining 4 eggs.
Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side. Meanwhile, toast the English muffins until golden brown.
To assemble the Eggs Benedict, butter each slice of English muffin with your herb butter and lay a slice of Canadian bacon atop. Top each with arugula, tomato, avocado, and a poached egg. Pour over the sauce and top with more chives. Enjoy!