PERFECT POACHED EGGS: Take a large frying pan, fill with boiling water
and leave on a gentle heat until you just see tiny bubbles forming.
Break the eggs one by one into a cup and slide into the water. Leave
for one minute over heat, then remove, cover and leave for 10 minutes.
This will give you a fully set white and a soft yolk. Remove with a
slotted spoon, drain over some paper towel and serve.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Eggs Benedict
Categories: Breads, Herbs, Sauces, Pork, Dairy
Yield: 4 Servings

MMMMM------------------------HOLLANDAISE-----------------------------
3/4 c Unsalted butter
3 lg Egg yolks
1 1/2 ts Fresh lemon juice; more to
- taste
1/4 ts Cayenne or hot paprika; more
- to taste
Salt & fresh ground pepper
- (white pepper, opt)

MMMMM------------------------POACHED EGGS-----------------------------
1 tb White distilled vinegar
Salt
8 lg Eggs

MMMMM--------------------BENEDICT & ASSEMBLY-------------------------
4 English muffins; split
8 sl Canadian bacon or thick-cut
- ham
+=OR=+
8 sl Thick-cut regular streaky
- bacon
2 tb Unsalted butter
1/4 c Chopped chives
2 tb Chopped dill; tarragon or
- parsley
Flaky sea salt
Coarse ground black pepper

MAKE THE HOLLANDAISE: Melt butter in a small pot over
medium heat until it’s foamy but not yet beginning to
brown, 3 to 4 minutes.

Place egg yolks and 2 teaspoons water in a blender.
Start blending, and, working very slowly, add the hot,
melted butter until it’s all incorporated. (If it starts
to get too thick to blend, add 1/2 teaspoon of water.)
Add lemon juice and cayenne, though feel free to adjust
the amounts to taste, and season with salt and pepper.
Transfer the hollandaise to a small bowl, and place
plastic wrap directly on the surface so it doesn’t form
a skin. Set aside. (It will keep at room temperature
while you work.)

UDD NOTE: An easier way to make the sauce - no blender
or double boiler. Cut refrigerated butter into 8 pieces
Put four of the pieces into a small sauce pan with the
eggs, lemon juice, etc. Put the heat on low and beat
everything together with a whisk. Keep beating and as
soon as the butter is almost all melted add another
piece and keep doing so. This will maintain the temps
and that is all there is to it. I was taught this 40
years ago and it always works.

POACH THE EGGS: Fill a medium pot with 3 inches of
water. Add vinegar, season with salt and bring to a
simmer. (Look for just a few bubbles; it should never
boil.) Using the handle of a spoon or spatula, stir the
water with a clockwise motion. Gently crack an egg into
the center of the pot, letting the water swirl around it
and allowing the white to envelop the yolk. Repeat with
remaining eggs - you could probably do up to four at a
time. Check the eggs after 4 minutes: Use a slotted
spoon to lift an egg out of the water, and feel the
white for firmness. If it's not quite done, slide it
back in for another minute or so. Let cook until the
whites are just set, but the yolks are still completely
runny, 4 to 5 minutes. Once eggs are perfectly poached,
remove from the water, and let drain on a plate lined
with paper towels or a clean kitchen towel. Set eggs
aside.

Using a toaster, toaster oven or regular oven, toast the
English muffins until crisp and golden brown. Don’t be
afraid to toast them thoroughly: They'll be covered in
hollandaise and poached eggs, and will need to be
sturdy.

Cook Canadian bacon or ham (or bacon) in a medium
skillet over medium-high heat until golden brown and
just crisp at the edges, about 6 minutes.

ASSEMBLE THE BENEDICT: Place eight halves of English
muffin on a plate and butter them generously. Top each
with a slice of Canadian bacon, ham or bacon, then a
poached egg. Spoon hollandaise sauce over and sprinkle
with chives, dill, flaky sea salt and black pepper.

By Alison Roman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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