Eggs Benedict with Hollandaise Sauce
|1 tsp vinegar|
|2 English muffins|
|butter for spreading|
|4 slices of Canadian bacon|
|fresh chives for garnish|
|3 egg yolks|
|2 tbs fresh lemon juice|
|1/2 tsp kosher salt|
|1/2 cup butter|
|2 tbs light cream|
|kosher salt and fresh cracked black pepper to taste|
This is the classic recipe for eggs Benedict. Use the freshest eggs possible for poaching or the whites will coagulate immediately and the eggs will not spread our in the water. Cook each egg separately, so that they do not merge with each other.
- To make the sauce. Place the egg yolks, lemon juice and salt in a food processor or blender and process for 15 seconds.
- Melt the butter in a small pan until it bubbles, but do not let it brown.
- With the motor running, pour the hot butter into the food processor through the feeder tube in a slow steady stream.
- Turn off the machine as soon as all the butter has been added.
- Scrape the sauce into the top of a double boiler or into a heatproof bowl set over barely simmering water.
- Stir for 2-3 minutes, until thickened. If it curdles, whisk in 1 tbs boiling water.
- Stir in the cream and season to taste with the salt and pepper. Keep the sauce warm over hot water.
- Bring a shallow pan of water to the boil. Stir in the vinegar.
- Break each egg in turn, into a cup, then slide it carefully into the water.
- Carefully and gently turn the white around the yolk with a slotted spoon.
- Cook for about 3-4 minutes, until the egg is set to your taste.
- Remove from the pan and place on paper towels to drain. cut any ragged edges off the eggs.
- While the eggs are poaching, split and toast the muffins and spread them with butter.
- Place a piece a piece of ham, which you may brown in butter, on each muffin half.
- Place an egg on each ham topped muffin.
- Spoon the warm sauce over the eggs and garnish with chives.