Eggs Benedict
When I first moved to America I had never tasted eggs Benedict before and was shocked by its popularity. Over the years, I’ve made this dish my own. Most hollandaise recipes call for clarified butter, but I prefer using fresh butter to capture the rich milk flavor.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Combine the yolks, 2 tablespoons water, and a pinch of salt in a medium saucepan. Set over medium heat and whisk constantly and rapidly until the mixture becomes very thick, about 4 minutes.
Step 2
Remove from the heat and add the butter, a little at a time, while whisking rapidly, until incorporated. Set over medium heat and whisk for 1 minute longer. Whisk in the cayenne, a pinch of salt, and the lemon juice. Keep warm over very low heat.
Step 3
Fill a medium shallow saucepan halfway with water. Bring to a boil and add the vinegar and a generous pinch of salt. Reduce the heat to maintain a simmer.
Step 4
Line a plate with several layers of paper towels. Break an egg into a bowl, hold the rim of the bowl close to the water, and slide in the egg. Repeat with the remaining eggs. Cook just until the whites are set, but the yolks are still runny, 3 to 4 minutes. Use a slotted spoon to carefully transfer each egg to the paper towels to drain. Trim the edges if you’d like. Meanwhile, toast the English muffins in a broiler or toaster oven until golden brown. Place a slice of ham on top of each and toast just a little longer to warm the ham.
Step 5
Set each muffin half on a plate. Arrange a poached egg on top of the ham. Spoon the hollandaise over. Garnish with chives, grind pepper over the top, and serve.
c’est bon
Step 6
You can use smoked salmon, or even sautéed spinach, in place of the ham.
