Eggs Benedict



Eggs Benedict Courtesy Food Network and Tyler Florence.

Qty.	Meas.	Descr.
Hollandise Sauce
4		Egg Yolks
2	Tbsp	Freshly Squeezed Lemon Juice
1/2	C	Unsalted Butter (1 stick)
1	Pinch	Cayene *personal taste
1	pinch	salt

Qty.	Meas.	Descr.
Eggs Benedict
8	slices	Thick bacon
2	slices	Thick sliced Ham
4		English Muffins
2	tsp	White Vinegar
8		Eggs
		Salt & Pepper to taste
		Hollandaise Sauce
		Fresh Chopped Parsley for garnish


Hollandaise Sauce Directions
1	Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
2	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.
3	Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
4	Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5	Remove from heat, whisk in cayenne and salt.
6	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.

Recently, we have been switching, back and forth, between croissants and English muffinms. In either case lay a croissant (or muffin) flat on a cutting board, slice it in half horizontally (like filleting a fish), using a serrated knife.
Turn the sliced side up on a plate.
Place strips of bacon on each crsoissant or Muffin.
We also add a thick slice of ham (about the same thickness as the bacon) over the croissant or muffin.
Slide the eggs off the non-stick pan onto the bacon,ham,croissant.
Pour on the Hollandaise.
Eat em up!

We used to use a Cuisinart Egg cooker. You just spray the poaching tray, put in water, crack eggs into the poaching tray's segments. Let it cook until it beeps. I place a small plate upside down over the egg cooker's poaching tray and rotate to right side up and the eggs slide out onto the plate. After I have the eggs on a plate, I slide each one off onto the croissant or english muffin half.


Eggs Benedict Directions
1	Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
1.5	Place ham in same skillet, caramelize it, and place on top of croissant.
2	Fill a 10-inch nonstick skillet half full of water.
3	Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread.
4	Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it's yolk. Repeat with remaining eggs.
5	Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.
6	Remove with a slotted spoon, allowing the egg to drain.
7	To assemble: Lay a slice of bacon (and ham) on top of each muffin half, followed by a poached egg. Season with salt and pepper.
8	Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

An alternative to poaching

Recently, Betty and I have been using over-easy eggs instead of poached. Over-easy is way easier than poaching, with less mess. The flavor is just great, it's lot easier to keep the yolks liquid which yields a better tasting Benedict.