How to Make Eggs Benedict for a Large Group

I have never made Eggs Benedict at home and seldom order it in a restaurant because I am afraid of all the fat! But they are so yummy. Once in awhile it is okay to indulge. These are directions if you would like to serve them for a larger group. Double or triple the recipes as required.
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Eggs Benedict

Serves 6

6 eggs

6 pieces Canadian or peameal bacon

3 English muffins

Cooking oil spray

Hollandaise sauce

Spray skillet with cooking oil and heat over medium high heat. Cook bacon, turning once, until heated through, about 5 minutes. Place 1 slice bacon on each muffin half; top with poached egg and then top with hollandaise sauce. Smoked salmon, Black Forest ham or prosciutto can be substituted for the bacon. This is nice accompanied with steamed asparagus.

To poach eggs

Put 2 or 3 inches (5 – 8 cm) of water in a pot. Add 1 tsp. white vinegar (5 mL). The vinegar will help the protein in the egg white coagulate faster. You will not taste the vinegar in the finished dish. It can also be made without vinegar. Bring to just below the boiling point but be sure it doesn’t bubble.

Break egg into a small dish. Make a whirlpool in your pot by stirring with a spatula or wooden spoon. This current will help the white wrap around the yolk. Slide the egg into the middle of the whirlpool. Cook in the hot water for 2 or 3 minutes. When it has reached your desired doneness scoop out with a slotted spoon. Drain on paper towel. Continue like this until all eggs are cooked. Depending upon the size of your pot, you can cook a few at a time. Don’t overcrowd.

If you are making them in advance, poach the eggs and drop them into a container of cold water. Refrigerate in the water if done a day ahead, or just set aside if you are using them soon. When ready to serve, use a slotted spoon to place them into a pan of barely simmering water just to heat. If you use a wide pan, you can put in quite a few eggs at a time, and by the time the pan is full, begin removing them in the same order. The eggs don't have to be really hot, just warm. Don't let them cook any further.

Blender Hollandaise Sauce

    3 egg yolks

    1/2 tsp. salt                                                3 mL

    Dash of cayenne pepper

    1 tbsp. cream                                    15 mL

    1/2 lb. melted sweet butter, heated until bubbling but not brown            500 gm

    1 tbsp. lemon juice or white wine vinegar                                                15 mL

Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used. You can keep this warm in a thermos until time to serve. (Source epicurious.com)

If you want to make this in advance, chill after making. Reheat in the top of a double boiler over hot but not boiling water. Whisk constantly. It will not be as silky smooth but will be totally acceptable.