Eggs Benedict!

Well, this is (I think) my first posting of something that is actually on the list of things I'd like to learn how over the next couple of years! Eggs Benedict! (and, more importantly, the hollandaise sauce). A hollandaise sauce is an emulsion of egg yolks and butter, and it is delicious. It is also one of the classic French "mother" sauces from which many, many other sauces are derived.

As a huge fan of Eggs Benedict, I am definitely very excited about this posting (rather, I was excited to eat my creation...). The recipe, on the whole, isn't terribly difficult, but the timing of it is somewhat challenging. The main reason why is that, ideally, all four elements of the finished product (i.e., the english muffin, the canadian bacon, the poached egg, and the hollandaise sauce) are all at the correct temperature. I'll explain as I go.

Tips for poaching the eggs:

• Use very fresh eggs for the poached eggs. If you can't see the difference between the "thick" part of the whites and the "thin" part of the whites, then the egg yolks may break when you put them into the water.
• Do not crack the eggs directly into the pan - use a ladle or cup to gently lower them into the hot water. This again helps prevent the eggs from breaking.
• Remove the eggs with a slotted spoon. This will drain the eggs so that whatever you put the eggs into won't be watery.

Tips for making the hollandaise sauce:

• Use a thermometer to judge the temperature of the butter and the egg mixture. Eggs will curdle at 150 degrees, so it is imperative to make sure neither the butter nor the egg mixture goes above 145. If it starts to approach 150, immediately take the bowl off the heat and let it cool. You will be able to tell if the sauce is too hot b/c the sauce will appear grainy.
• Always whisk vigorously once you begin adding the butter. If you stop for even a little, there is a good chance that the sauce will rise in temperature and the sauce will curdle. Which does not make for tasty hollandaise.
  
• The sauce, when finished, will be lemony-yellow in color and have a satiny smooth texture. It should have a luster, but not appear oily.
  
• The sauce will about triple in volume after all of the butter has been added
• If the sauce is too thick, whisk in a few teaspoons of hot (i.e., 140-145 degree) water or lemon juice.
  
• Hollandaise does not hold well. It needs to be served almost immediately.
  
• Lots of things can be added to a hollandaise for variety. Some classics include tarragon and chervil (bearnaise sauce) and blood oranges (maltaise sauce).
  
• The recipe for the hollandaise, by the way, is here (it is from Emeril). It serves 2-3 people.
  

Anyways, here is the recipe! Enjoy!

1 tablespoon vinegar
1 tsp salt
2 eggs (for poaching)

2 egg yolks
1 tsp lemon juice
Dash hot sauce
1 tbsp hot water (approx. 140-145 degrees)
Salt, to taste
Freshly ground black pepper, to taste
1 stick unsalted butter, melted but quite warm (approx. 140-145 degrees)

2 slices Canadian bacon
2 English muffins, split

Poaching the Eggs:
Heat 3 inches of water in a large saucepan over medium heat until it reaches a bare simmer. Add vinegar and salt. Crack eggs into 2 small cups and slide one by one from the cup into the simmering water. Turn the heat off and cover. Cook until the whites are set and the centers are still soft, approximately 3-5 minutes. Once finished, remove from heat and put in a bowl of ice-cold water. This will stop the cooking process and hold the eggs.

Making the hollandaise:
Set a stainless steel bowl over a pot of water that is creating steaming, but not even simmering yet. Whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Do not let the bowl touch the water - you only want it in contact with the steam. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. When you are about half-way through the butter, put a small fry pan on over medium heat and add the canadian bacon. Flip it once after the bottom is nicely browned. Near the end of the butter, toast the muffins.

Putting it all together: Once everything is warm, layer the ingredients from bottom to top: english muffin, canadian bacon, poached egg, hollandaise. Serve immediately.

This is probably one of my all-time favorite breakfast recipes. Enjoy!