Welcome in winter with a brunch for your nearest and dearest. Special, but simple-to-prepare dishes—like our savory Eggs Benedict—will satisfy appetites and warm hearts.

Eggs Benedict

Makes 4 servings

12 cups water
2 tablespoons distilled white vinegar
1 tablespoon salt
4 English muffins, split
1/4 cup melted butter
8 large eggs
8 slices Canadian bacon
1 recipe Hollandaise Sauce (recipe follows)
Garnish: Chopped tomato, fresh thyme, freshly ground black pepper

1. In a large Dutch oven, combine water, vinegar, and salt over medium-low heat. Bring to a gentle simmer.
2. Preheat oven to 500°; place oven rack in center position. Brush English muffin halves with melted butter; set aside.
3. Cooking four eggs at a time, break each egg into a saucer and carefully slide against edge of pan into simmering water. Simmer 5 minutes, or until whites are set and yolks are still soft. Gently remove eggs from pan with slotted spoon and drain on paper towels; repeat with remaining eggs. For best appearance, trim ragged edges with a sharp knife.
4. While eggs are poaching, bake English muffins 3 minutes. Remove from oven and top each muffin half with a slice of Canadian bacon. Return to oven and bake 3 to 4 minutes, until edges are lightly browned.
5. Place poached eggs on top of Canadian bacon; top with Hollandaise Sauce. Garnish with chopped tomato, fresh thyme, and freshly ground black pepper, if desired.

Hollandaise Sauce

Makes about 1 1/4 cups

4 egg yolks
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1 cup melted butter
2 tablespoons hot water
1/2 teaspoon salt
1/8 teaspoon ground white pepper

1. Fill bottom of double boiler with 1 inch of water. Bring water to a simmer over medium-low heat. Place top of double boiler over simmering water.
2. In top of double boiler, whisk together egg yolks, lemon juice, mustard, Worcestershire sauce, and hot sauce.
3. Whisking constantly, add melted butter, 2 tablespoons at a time, until all butter is incorporated. Whisk in water, as needed, to prevent sauce from becoming too thick.
4. Remove from heat and whisk in salt and white pepper. Serve immediately.

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