Eggs Benedict

Ingredients:

2 English muffins, split, toasted and buttered
4 thick slices ham or Canadian bacon, warmed
4 poached eggs

1/2 cup Hollandaise Sauce

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Directions:

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Poaching the egg
• Large Eggs
• Salt And Pepper
• White Vinegar
Bring a large pot of water to a boil. The water should be at least five or six inches deep (the deeper the better).
Season lightly with salt and pepper.
When the water boils, add about a tbsp. vinegar for every pint or so of water. Taste to make sure the level is right. The vinegar should be barely noticeable.
Lower the water to a slow simmer.
Carefully crack one egg into a large ladle.
Lower the ladle into the water and pour the egg out as gently as possible.
The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk still runny. Remove the egg at this point with a slotted spoon or strainer.
Repeat with remaining eggs. You can poach several eggs at once in the same pot.

Source: Michael Fusco of Michael Fusco's Riverside Grill