Eggs Benedict

Directions

Begin by melting the butter in a small saucepan.In a separate small bowl beat the egg yolks, then mix in the lemon juice, whipping cream, and salt and pepper.

If serving with bacon, this is when you should start cooking the strips. Grease a large skillet and warm it over medium high heat. Place each strip of bacon for 2-3 minutes before flipping the pieces and letting cook for 2-3 minutes more on each side. Let cook longer for crispier bacon. Use the same process for heating Canadian bacon or ham. Smoked salmon is traditionally served cold or at room temperature, there is no need to heat it prior to serving.

The next part is important to do slowly so you do not curdle the eggs. Add a small spoonful of the melted butter to the egg mixture and stir well. Repeat this process adding only a spoonful at a time of hot butter to the egg mixture.

Once the butter has been fully incorporated, pour the mixture back into the saucepan.Over low heat cook the mixture for just 20-30 seconds, the quickly remove it from the heat and set aside.The sauce will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.

Pour 2 to 3 inches of water and the splash of vinegar to a 12-inch sauté pan or skillet and bring to a simmer. Tiny bubbles should be rising to the surface but the water should not be at a fully-rolling bubble. Crack the eggs into the water four at a time, cooking until whites are just set and yolks are soft,3-5 minutes. When they are ready gently remove with a slotted spoon, blot dry with paper towels.

To assemble, toast the English muffin. Place your choice of protein atop each half of the muffin and top with a poached egg, then drizzle with the hollandaise sauce.