Eggs Benedict with a dash of Worcestershire sauce? Trust us—and Epicurious member Gromney—on this one: it lends a compelling touch to this brunch classic. To make this dish a touch healthier, substitute turkey bacon or smoked salmon and reach for whole-wheat English muffins instead of the plain old white.

　　

Ingredients

makes 4 servings

　　

for hollandaise sauce

4 large egg yolks

　　3 tablespoons lemon juice

　　1/4 teaspoon salt

　　Dash of Worcestershire sauce

　　1 cup (2 sticks) unsalted butter, melted

　　

for eggs benedict

8 slices Canadian bacon

　　2 teaspoons distilled white vinegar

　　8 large eggs

　　4 English muffins, split and toasted

　　

make hollandaise

Step 1

In a double boiler or a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water), whisk together the egg yolks, lemon juice, salt, and Worcestershire sauce for 1 minute. Gradually add the melted butter, whisking vigorously. Remove the pan from the heat and cover to keep warm.

　　

make egg benedict

Step 2

Line 2 large plates with paper towels. In a medium skillet over moderate heat, cook the bacon until golden brown and beginning to crisp, 1 to 2 minutes per side. Transfer to a paper-towel–lined plate.

　　

Step 3

Add enough water to a large skillet to reach a depth of 1 1/4 inches. Add the vinegar and bring to a simmer over moderate heat. Crack the eggs 1 at a time and gently slip into the water. Cover and cook until the whites are just set and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and transfer to the other paper-towel–lined plate.

　　

Step 4

Place 2 English muffin halves on each of 4 plates. Top each half with a slice of bacon and a poached egg. Drizzle with hollandaise sauce and serve immediately.

　　The Epicurious Cookbook