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They say breakfast is the most important meal of the day, and what better way to enjoy this meal than with a classic standby such as Eggs Benedict? April 16 was National Eggs Benedict Day, reminding us all that it is possible to put a different spin on the traditional eggs and bacon.
Not only is this dish delicious, but eggs contain a number of nutrients such as vitamin B12 and protein, which are beneficial to senior living. Of course, you don't need to limit this meal to breakfast, this dish can be great anytime, including dinner. Below is Saveur's take on this classic, so you don't need to feel like you have to leave the comforts of home to enjoy this dish.
2 cups distilled white vinegar
2 1/2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices Canadian bacon
3 egg yolks
1 tbsp. plus 1 tsp. fresh lemon juice
1⁄4 tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish
Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.
Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.
Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne.
If you're not a fan of Canadian bacon, don't worry - adding a sausage patty, crab cake or smoked salmon as a replacement is a great way to dress up the dish.