Eggs Benedict
Mar 7, 2011 Having just cured and smoked a four pound piece of Canadian bacon, I thought some Eggs Benedict would be in order for a Saturday morning breakfast.
Of course, that means making Hollandaise sauce, something that I had done regularly when I was cheffing. I was excited to reunite with the technique, and after consulting Joy of Cooking (my go to source) for some proportions, I was ready to give it a whirl. Hollandaise is really just mayonnaise that is made with clarified butter instead of oil, and it is warm. To clarify butter, melt a stick in a pan, turn it on low heat and let it simmer for 10 minutes. Strain it through a fine sieve and discard the solids. What you have left is pure fat (but oh so good fat). You can also fry stuff with this, as it will have a higher burning point because the solids are the part that burn.
Let's start the sauce.
Whisk 2 egg yolks in a bowl with one tablespoon of water.
Place the bowl over (not in) a pan of simmering water and heat until the eggs start to thicken, whisking continuously. Remove from the heat and whisk in the clarified butter (1/3 cup) a little at a time until all the butter has been incorporated into the eggs making a smooth sauce.
Add 2 teaspoons of fresh lemon juice and a dash of hot sauce. Add salt and white pepper to taste. Keep the sauce in a warm place (not hot or it will break), until you are ready to use it.
Get the rest of your ingredients together.
Now put some butter in a sauté pan and toast your English muffins.
Keep the muffins warm while you heat the Canadian bacon in the sauté pan. One slice for each muffin half.
Poach four eggs to your liking. And begin the assembly. Muffins first. Then the Canadian bacon.
Then the eggs.
And top with the Hollandaise sauce.
I like to sprinkle with a little paprika.
And enjoy!