Eggs Benedict from Joy of Cooking Prepare and drain well, and keep warm: 4 poached eggs (see direction below) Place on warmed plates or a warmed serving platter 2 English muffins, split, toasted, and buttered Cover with: 4 thick slices of ham or Canadian bacon, warmed Top with the well-drained eggs, then top the eggs with: ½ cup Hollandaise sauce (see recipe below) Serve immediately, passing extra sauce on the side. (Servings: 2-4, Prep time: 30 min., Cook time: 10 min., Difficulty: Intermediate) ________________________________ Hollandaise Melt over low heat: 10 tbsp (1.25 sticks) butter Skim the foam off the top and keep warm. Place in the top of a double boiler or in larger stainless steel/glass bowl: 3 large eggs 1.5 tbsp cold water Off the heat, beat the yolks with a whisk until light and frothy. Place top of the double boiler or bowl over – not in – barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl and whisk to cool the mixture slightly. Whisking constantly, very slowly add the butter, leaving the white milk solids behind. Whisk in: ½ to 2 tsp fresh lemon juice dash of hot pepper sauce (optional) salt and white pepper to taste

If the sauce is too thick, whisk in a few drops of warm water. Serve immediately, or cover to keep the sauce warm for up to 30 minutes by placing the pan or bowl in warm (not hot) water. ________________________________ Poached Eggs Poached eggs are cooked in simmering liquid until the yolks are thick yet still liquid in the center. They can be poached in water, stock, sauce, milk, heavy cream, or soup. Although there are various rings and egg poaching sets available, all that is really necessary to poach eggs are a sauce pan and a slotted spoon. The challenge when poaching eggs is to prevent them from spreading when they are added to the poaching liquid. For best results, use very fresh eggs, which best hold their shape. Adding vinegar and salt to the water helps the whites set more quickly. Use scissors or a small knife to trim away any thin streamers of white. Bring to a rolling boil in a large non-stick skillet: 2-4 inches of water. Reduce heat until the water is barely simmering. Add: 1 tbsp vinegar ½ tsp salt Have ready: 4 eggs One at a time, break each egg into a small bowl or cup, bring the edge of the bowl level with the surface of the water, and slide each egg in gently. Simmer until the whites are set, about 3 minutes. With practice, you will be able to judge right degree of doneness. Remove the eggs with a large slotted spoon, and drain well before serving. If cooking for several people or a crowd, prepare eggs in advance. Transfer the finished eggs to a wide shallow bowl of water warmed to 150° F and hold for up to 30 minutes. They can also be poached well ahead of time and refrigerated for up to 24 hours. Transfer the poached eggs to a bowl of cold water the moment they are done and refrigerate. When read to reheat and serve, with a slotted spoon, transfer the eggs to a large pan of 150° F water, cover, and let stand for at least 5 minutes, or up to 20 minutes. Return the pan to a very low heat if the temperature of the water drops below 145° F.