Mini Bagel Eggs Benedict

Directions

1. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 4 cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
2. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Remove to a paper towel-lined plate; keep warm.
3. Meanwhile, in a large skillet over medium heat, cook bacon until lightly browned, 2-3 minutes on each side. Remove and keep warm.
4. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly.
5. To serve, top each bagel half with bacon, a poached egg and sauce. If desired, garnish with green onions or chives.