Eggs Benedict, Unleashed

The traditional way to make the quintessential brunch classic is with English muffin, Canadian bacon, and hollandaise sauce. But the formula is easy to vary by replacing any of those three components. You can even make Benedict with scrambled or baked eggs instead of poached, which is obviously much easier for a crowd. Check the chart that follows for ideas or improvise your own combinations. The ease or complexity of this dish depends on how involved you want the topping to be and what you make in advance. The only thing that requires last-minute attention is the eggs; everything else can be prepared ahead and kept warm

1 recipe Hollandaise Sauce

4 English muffins, split

2 tablespoons butter

8 slices Canadian bacon, about 8 ounces total

8 eggs

Chopped fresh parsley for garnish (optional)

Sweet or smoked paprika for garnish (optional)

• Make or reheat the hollandaise, cover, and keep it warm over a double boiler or in a bowl set over a pot of simmering water. Toast the English muffins until golden. Keep warm.
• Put a large skillet over medium-high heat. Add half of the butter and, when it melts and begins to bubble, add half of the bacon. Cook until lightly browned and crisped, just a minute or two, then flip and cook on the other side. Transfer to paper towels to drain and repeat with the remaining butter and bacon.
• When you’re ready to serve, poach the eggs following the directions for Poached Eggs
  . You may need to work in 2 batches and hold the finished eggs in warm water as described in the recipe. To assemble each
• Benedict, put the top and bottom of the muffin on a plate, open face. Top each with a slice of bacon, an egg, and a spoonful of hollandaise. Garnish as you like and serve.

MAKES: 4 servings

TIME: 30 minutes