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, poached egg and sauce. If desired, garnish with green onions or chives.