Dress up brunch with eggs Benedict

While kids prefer Easter eggs hardboiled and pastel colored, grown-ups gravitate to a saucier version of poached eggs draped in a blanket of creamy hollandaise.

The grown-up version – eggs Benedict – elevates the ordinary chicken egg to a showpiece fit for Easter brunch.

Traditional Eggs Benedict

From The Village Tavern, Scottsdale, Ariz.

4 teaspoons vinegar

4 eggs

2 English muffins

4 slices cooked Canadian bacon

For the Hollandaise sauce:

8 egg yolks

2 tablespoons hot water

2 tablespoons lemon juice

2 sticks unsalted butter, melted and hot

Salt and pepper

Paprika

Chopped parsley

In a large skillet, bring 4 inches of water and 2 teaspoons vinegar to a boil. Crack two eggs into a glass. Reduce water to a simmer and pour eggs into water in one quick motion. Let eggs cook for 4 to 5 minutes. The white should be firm, but the yolk should be runny. Remove egg with a slotted spoon and drain on a paper towel. Repeat with the remaining vinegar and eggs. Meanwhile, toast the English muffin until golden.

For the sauce, place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs Benedict, top the muffin with Canadian bacon and a poached egg. Pour warm sauce over as desired and garnish with paprika and chopped parsley.

Yield: 4 servings

Nutrition per serving: Unavailable.