Subj : 4/16 Eggs Benedict Day 5
To   : All
From : Dave Drum
Date : Wed Apr 16 2025 04:44:59

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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