Egg benedict Recipe

Split and toast English muffin halves. Cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.

Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). HINT: When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.

Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig.

Makes 2 to 3 serving.

For making hollandaise sauce

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). Keep warm until ready to serve.

HINT: I put my Hollandaise Sauce in a small thermos to keep warm.