Eggs Benedict

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Eggs Benedict

4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered
or 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise

Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6.

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Blender Hollandaise Sauce

(Note: This recipe does not multiply well. If you need more than 1 cup make separate batches rather than one large batch.)

8 Tbs (1 stick, 110 g) butter,
3 egg yolks
2 Tbs (30 ml) lemon juice
Salt and white pepper to taste

Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup (250 ml).

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Hollandaise Variations

Béarnaise Sauce - A classic on beef. Heat 4 Tbs (60 ml) of red wine vinegar, 1/2 tsp (2 ml) dried tarragon (or 1 tsp (5 ml) fresh), and 1 Tbs (15 ml) finely chopped shallots or chives until reduced by half and use in place of the lemon juice.

Mousseline Sauce - Great on vegetables and fish. Fold 1/4 cup (60 ml) of heavy cream, lightly whipped, into 1 cup (250 ml) of Hollandaise just before serving.

Choron Sauce - Excellent on fish, poultry, and eggs. Add 1 Tbs (15 ml) tomato paste to 1 cup (250 ml) Hollandaise.

Maltaise Sauce - Great on fish and vegetables. Substitute orange juice for the lemon juice, and add 1 tsp (5 ml) grated orange zest.