Eggs Benedict...

It's a classic brunch dish, so I figured I might as well make it for my weekend guest. The bulk of making Eggs Benedict is simple ~ toasting English muffins, browning Canadian bacon, and making a hollandaise in a blender or a food processor.

The more difficult task ~ or maybe just the nerve wreaking part ~ is poaching eggs.

If you have never poached an egg before, I suggest adding vinegar to the boiling water (the ratio is 2 cups vinegar for 16 cups of water). ~ vinegar helps the eggs "form into perfect spheres." First, you cracked your first egg into a ramekin, and then quickly dropped it into the boiling water. The egg white streaked slightly in the water, but for the most part stayed together. After three minutes, you removed the egg from the water and placed it on a paper towel-lined plate. You can poach several eggs at a time in the same pot; if you feel brave enough and want to move this process along.

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.

I served my Eggs Benedict with some roasted new potatoes, fresh roasted coffee and spicy Bloody Mary’s; alone with my Pains au Chocolat I posted last week. My recipe for Bloody Mary’s follows the recipe for Eggs Benedict.

Classic Eggs Benedict

Ingredients:
2 cups distilled white vinegar
2½ teaspoons kosher salt, plus more to taste
1 tablespoon vegetable oil
8 slices Canadian bacon
3 egg yolks
1 tablespoon plus 1 teaspoon fresh lemon juice
¼ teaspoon Tabasco® sauce
8 tablespoons unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish

Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 teaspoons salt, lower heat to medium, and bring to a simmer.

Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
Combine yolks, lemon juice, 4 teaspoons warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.

Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2–3 tablespoons sauce over each egg. Sprinkle with paprika or cayenne.


Serves 4


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Bloody Mary

Ingredients:
6 cups tomato juice
3 tablespoons prepared horseradish
1 tablespoon Tabasco® sauce
¼ cup Worcestershire sauce
¾ cup fresh lemon juice
¼ teaspoon freshly ground black pepper
⅛ teaspoon celery salt
1½ cups vodka

For garnish, you can use fresh cut Celery, Cucumber Sticks, Lemon or Tomato slice

In a large glass pitcher, combine all ingredients and blend well.
Serve over ice and with a garnish.

8 to 10 servings