Eggs Benedict

I am not a huge breakfast eater but when I feel extra ambitious I love to whip up some Eggs Benedict.  It is the ultimate breakfast comfort food.  The rich hollandaise sauce and the creamy yolk of the eggs pair magically with the ham and english muffin.  If you have not yet tried this breakfast treat than make today the day that you do!!

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poached Eggs:

• 2 quarts water
• 1/8 cup white vinegar
• 1/2 teaspoon kosher salt
• 4 large eggs

Fill a pot with water and add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and is still at a simmer

Adjust the heat to maintain a water temperature of 205 degrees F. Break the eggs, 1 at a time, into a custard cup or ladle. Pour the eggs slowly into the water and cook for 5 minutes each.

To build Eggs Benedict:

Put the Canadian bacon in 10-inch saute pan set over medium heat. Cook, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.

For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 a toasted and buttered English muffin on top of each dollop. Put a slice of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.