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
           White pepper; fresh ground
           - (optional)

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  Chives; chopped
      2 tb Dill, tarragon, or parsley;
           - chopped
           Flaky sea salt
           Black pepper; coarse ground
 
  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 ts 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 ts
  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 temperature 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" 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, 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.
  
  Recipe by Alison Roman
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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