WEEKEND EGGS BENEDICT
You might consider this classic a bit of culinary retro, but to me it will always be special.
The key is a great hollandaise sauce; there is nothing like it to turn ordinary into luxurious.
Steamed, well-drained spinach or even asparagus spears may be substituted for the Canadian bacon.
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Sunny Hollandaise Sauce (recipe follows)
4 large eggs
4 slices Canadian bacon
2 English muffins
1 tablespoon unsalted butter
Fresh flat-leaf parsley sprigs, for garnish
Sunny Hollandaise Sauce
3 large egg yolks
1 tablespoon fresh lemon juice
8 tablespoons (1 stick) unsalted butter, melted
Salt and freshly ground white pepper, to taste
Dash of Tabasco sauce
||Prepare the hollandaise sauce and keep it warm while you prepare the rest of the dish.|
||Poach the eggs following the directions that follow.|
||Heat a medium-size nonstick skillet over medium-high heat. Add the Canadian bacon and cook
until slightly browned, about 2 minutes. Turn and brown the second side, 1 1/2 minutes more.
Remove the bacon and drain on paper towels.|
||Split and toast the English muffins. Lightly butter each half.|
||Place 2 English muffin halves on each plate. Top each half with a slice of Canadian bacon.
Place a well-drained poached egg on top of the bacon. Spoon the hollandaise sauce over the eggs.
Garnish each with a small sprig of parsley and serve immediately.|
|How To Poach An Egg|
Bring 4 cups of water and 1 tablespoon of white or cider vinegar to a gentle simmer over medium-low heat
in a medium-size nonreactive saucepan. Break an egg into a cup, and then slip it into the simmering water.
(It is best to cook just one egg at a time, as they tend to stick to each other.) Cook to the desired
consistency, 3 to 4 minutes. Using a slotted spoon, remove the egg from the water and immediately dip
it into a bowl of cold water to stop the cooking. To keep them from cooling off, place the cooked eggs
in a bowl of warm water until you are ready to use them, but no longer than 5 or 10 minutes. Before serving,
transfer the eggs to paper towels to drain, and trim away any unsightly strands of egg white.|
|Sunny Hollandaise Sauce|
Makes about 3/4 cup|
||Fill the bottom pot of a double boiler slightly less than half full with water and heat it till it steams.
Then lower the heat so that the water remains at that temperature. It should not simmer.|
||Off the heat, place the egg yolks and lemon juice in the top pot of the double boiler
and whisk well to combine, about 1 minute. Then place the top pot over the hot water
(the bottom of the top pan should not touch the water) and whisk until the yolks are smooth,
and the consistency of heavy cream. Add the butter in a slow, steady stream, whisking constantly
until it has been completely incorporated. Remove the sauce from over the hot water.|
||Season to taste with the salt, white pepper, and Tabasco. Serve warm (see Note).|
If the sauce should separate or curdle, add 1 ice cube and whisk briskly until it has melted.
This will bring the sauce back together.|
Excerpted from U.S.A. COOKBOOK copyright © 1997 Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.