Eggs Benedict


This recipe makes 4 servings.

 Poached eggs:

  • 8 eggs
  • Water
  • 1 teaspoon distilled white vinegar

Hollandaise Sauce:

  • 4 egg yolks
  • 2 tablespoons lime juice
  • 2 teaspoons vinegar
  • ½ teaspoon salt
  • 1 cup melted butter
  • Paprika and pepper to taste

English Muffins:

8 slices smoked salmon

4 English muffins, split

Directions

  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, salt, pepper, and paprika.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in lime juice and vinegar, then remove from heat. Place a lid on pan to keep sauce warm.
  3. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
  4. While eggs are poaching, toast the English muffins and once they are toasted, top each one with a slice of salmon and one poached egg.
  5. Place 2 muffins on each plate and drizzle with hollandaise sauce. Serve immediately.

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