Eggs Benedict

Makes 8 servings

Ingredients:

16 slices Canadian bacon
16 Poached Eggs (recipe follows)
8 English Muffins (recipe follows), split, toasted and buttered
2 cups Hollandaise Sauce (recipe follows), warm

Preparation:

Heat a sauté pan over medium-low heat. Add the Canadian bacon, working
in batches and sauté on both sides until heated through, about 1 to 2
minutes on each side.

If eggs have been poached in advance reheat them in simmering water
until warmed through. Blot on toweling and shape if necessary. Top
each English muffin half with a Canadian bacon slice and a poached
egg. Spoon 2 tablespoons of warm hollandaise over each egg. Serve
immediately.

English Muffins

Makes 12 muffins

Ingredients:

1 1/2 teaspoons active dry yeast
1 cup water, warmed to 110 degrees F
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1 teaspoon salt
1/4 cup cornmeal, or as needed
oil or solid vegetable shortening, as needed

Preparation:

Place the yeast and warm water in the bowl of a mixer and stir to
completely dissolve. Let the yeast proof until foamy, about 5 minutes.
Add the flour, butter, sugar and salt to the yeast mixture. Mix
ingredients together on low speed using the dough hook until all
ingredients are blended, about 2 minutes.

Increase the speed to medium-high and mix until the dough is smooth,
another 5 minutes.

Shape the dough into a ball and place it into a lightly greased bowl.
Cover with plastic wrap and let the dough rise in a warm place until
doubled in size, about 2 hours. Fold the dough gently over on itself
in three or four places and turn the dough out onto a lightly floured
work surface.

Divide dough into 12 equal pieces. Shape into rounds and place on
sheet pans that have been heavily dusted with cornmeal. Turn each
muffin over to coat both sides with cornmeal. Cover and let rise until
slightly risen, about 30 minutes.

Preheat a griddle over medium heat and brush lightly with oil or
shortening. Cook the English muffins until lightly brown on the
bottom, about 5 minutes. Turn the muffins over and cook until golden
brown, another 5 minutes.

Split the English muffins by pulling them apart with a table fork.
Toast them just before serving. Serve very hot.

Poached Eggs

Makes 8 servings

Ingredients:

3 quarts water, or as needed
2 teaspoons salt
4 teaspoons distilled white vinegar
16 large eggs

Preparation:

Combine the water, salt and vinegar in a deep pan and bring to a bare
simmer.

Break each egg into a clean cup, reserving any with broken yolks for
another use.

Carefully slide each egg into the poaching water. Cook for about 3
minutes or until the whites are set and opaque.

Remove the eggs from the water with a slotted spoon, blot them on
absorbent toweling and trim the edges if desired. The eggs are ready
to serve now, or they may be properly chilled and held for later
service.

Serve the hot eggs at once on heated plates.

Hollandaise Sauce

Makes 2 cups

Ingredients:

1/2 teaspoon cracked peppercorns
2 ounces white wine or cider vinegar
2 ounces water, or as needed
4 large egg yolks, fresh or pasteurized
1 1/2 cups melted or clarified butter
2 teaspoons lemon juice, or as needed
2 teaspoons salt, or as needed
pinch ground white pepper
pinch cayenne (optional)

Preparation:

Combine the peppercorns and vinegar in a small pan and reduce over
medium heat until nearly dry, about 5 minutes. Add the water to the
vinegar reduction. Strain this liquid into a stainless steel bowl.

Add the egg yolks to the vinegar reduction and set the bowl over a pot
of simmering water. Whisking constantly, cooking the mixture until the
yolks triple in volume and fall in ribbons from the whisk. Remove the
bowl from the simmering water and set it on a clean kitchen towel to
keep the bowl from slipping.

Gradually ladle the warm butter into the egg mixture, whisking
constantly. As the butter is blended into the yolks, the sauce will
thicken. If it becomes too thick and the butter is not blending in
easily, add a little water or lemon juice to thin the egg mixture
enough to whisk in the remaining butter. Season the hollandaise with
lemon juice, salt, pepper and cayenne if desired.

The sauce is ready to serve at this point, or it may be finished as
desired. The sauce should be held warm over a hot water bath, or it
can be held sealed in a vacuum bottle.