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   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   
       
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