Eggs Benedict

Eggs Benedict 

Ingredients

Hollandaise sauce

4 egg yokes  

1 tablespoon freshly squeezed lemon juice or bottled doesn't matter really

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

EGGS BENEDICT

8 slices Canadian bacon

4 English muffins split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Directions

In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together until the mixture is thick and doubled in volume. Place the bowl over a sauce pan that has boiling water in it, (BTW never allow the pan to touch the water or you'll have to start all over again - you'll have nothing but scrambled eggs on your hands). I use an electric mixer in the metal mixing bowl by the way, makes life so much easier. Continue to mix on medium speed, and then begin slowly adding your melted butter. You will begin to see the sauce thicken and double yet again. This process will take about 4 minutes or so; so be patient. This is not a process you want to speed through. Remove from heat and throw in a pinch of cayenne, only a pinch, and a little salt, then cover.  Keep this sauce in a warm place until you're ready to pour over your eggs.  If the sauce looks too thick, just add a drop or two of water and whisk it.   

Meanwhile on a griddle or in a skillet brown up your Canadian bacon, while the muffins are toasting in the toaster. In a separate frying pan filled with boiling water add about 3 drops of vinegar before adding your eggs (this will help your eggs to cook and not spread all over the pan as much). Drop each egg gently into the boiling water. Cook the eggs about 3 minutes until you see the egg white is solid, but the yoke is still soft. While your eggs are cooking, place your muffins on your plates, add the Canadian bacon on top of each piece of muffin, by then your poached eggs will be cooked. Place poached egg on the bacon, then top with the Hollandaise Sauce. Enjoy! 

Serve with Asparagus, home-fries, or with just fruit compote... doesn't matter what you serve with it, it's good with anything. :)