Eggs Benedict

Serves 2

Adapted from America's Test Kitchen

Ingredients:

  • Hollandaise sauce (see below)

  • 4 eggs

  • < 1 tablespoon vinegar

  • salt

  • 2 English muffins

  • 4 slices of ham or Canadian bacon

Hollandaise Sauce:

  • 2 egg yokes

  • 1/2 stick softened butter

  • 2 tablespoons + 2 teaspoons boiling water

  • 1 teaspoon lemon juice

  • Dash of cayenne pepper

  • Pinch of salt

In a double boiler (or a bowl over a pot of simmering water), whisk eggs, butter, and boiling water until thick - takes about 7 to 10 minutes. Add lemon juice, cayenne pepper, and salt. If it breaks, add a few drops of boiling water and whisk mercilessly. If it doesn't recombine, whisk another egg yoke and whisk the broken sauce into the new yoke.

In a large pot, add 6 cups of water, vinegar and salt and bring to a boil. Crack 4 eggs into a colander and drain off the watery part of the whites (takes about 30 seconds per egg). Then add each egg to a quadrant of the boiling pot, turn off the heat and place a lid on the pot for 3 minutes. Remove promptly and serve.

Toast the English muffins in a toaster and place on a cookie sheet with a slice of ham on each. Place on the top rack under the broiler and remove once the ham begins to sweat and curl. Place a poached egg on each muffin half, douse with hollandaise sauce, and serve warm.