Eggs Benedict

My all-time favorite breakfast is Eggs Benedict.  After watching an episode of Master Chef, I realized that I've never tried to make it.  I was determined to master the ever testy hollandaise sauce.  Here are the ingredients I used for the Eggs Benedict:

2 English muffins, halved, toasted and buttered
4 slices Canadian bacon
2 sticks butter
4 egg yolks
2 teaspoons cold water
2 tablespoons lemon juice
2 teaspoons white vinegar
Chives
Dash cayenne or paprika

The first step is to make clarified butter.  This is simple - melt the butter in a sauce pan.  Skim the bits of milk fat that rise to the top.  What you have left is clarified butter.

 Set the clarified butter aside.  In a small bowl, whisk the egg.  Add the yolks to a double boiler, whisking constantly.  Do not let the water get so hot that it starts to cook the egg.  If the water gets too hot, remove from the heat immediately.  Slowly add the clarified butter, whisking constantly.

When the clarified butter has been incorporated into the yolk, remove from heat.  Stir in lemon juice, and a dash of paprika or cayenne.  You will also need to salt your sauce.


In a saute pan, brown your Canadian bacon.  Place on top of the buttered, muffin half.

In another sauce pan, heat up water with the vinegar.  This is the water you will poach your egg.  The water should be right at the boiling point, but now bubbling.  Poach your eggs after your sauce is  made.  The egg should stay in the water 3 minutes.  Remove the egg with a slotted spoon and place on top of the bacon, which should be on top of the muffin.

Add hollandaise sauce on top of the eggs.  Add fresh chives.

Enjoy!