Eggsecutive Orders

EGGS BENEDICT

8 eggs

4 egg yolks

2 tablespoons cream

Juice of ½ lemon (around 1 tablespoon)

½ teaspoon kosher or sea salt

Pinch cayenne pepper or paprika (optional)

1 cup (2 sticks) butter, melted and still hot

4 English muffins, fork split, buttered and toasted

8 slices warm Virginia ham (or Canadian bacon, if

you prefer) cut to fit the muffins

Chopped parsley to garnish (optional)

Serves four.

Bring a medium saucepan full of salted water to a rolling boil. Reduce heat to a gentle simmer. Crack 1 egg into a small bowl, taking care not to break the yolk. Gently slip the egg into the saucepan filled with hot water, and repeat with 3 more eggs. (You can usually fit 4 eggs at a time in the hot water. Too many, and the eggs won’t poach correctly.) Gently coddle to doneness, about 3 minutes, until the whites are set and the yolks remain runny. Remove the eggs from the hot water with a slotted spoon. Set on warmed plate to hold. Repeat with remaining 4 eggs.

Make Hollandaise Sauce: This blender recipe takes a lot of the angst out of the process of making the sauce the traditional way, which is over a double boiler with a wire whisk. I find it’s a lot easier for home cooks to get perfect hollandaise sauce this way. Place egg yolks in a blender container. Add cream, lemon juice, salt, and a pinch of cayenne or paprika (optional, but it adds a nice bite). Cover and pulse on low until blended. Remove the middle insert from the lid, and while continuing to blend on low, slowly and gently add the hot butter to the egg mixture, in a gradual stream. The sauce should thicken and smooth about the time the last of the butter goes in. (The hot butter cooks the egg yolks and the blender emulsifies the lemon juice and melted butter with the yolks.)

On warmed serving dish, top each toasted English muffins half with a warm slice of Virginia ham. Place a poached egg gently on top of the ham. Pour hollandaise sauce over eggs. Sprinkle with paprika and chopped parsley to garnish. Serve warm.

This recipe sounds a lot more complicated than it is, and it’s a restaurant favorite because it used to be a lot harder to make at home. In fact, eggs Benedict used to be a bear to make-especially getting the sauce right. Doing it on the stove, the sauce had a tendency to curdle in inexperienced hands. Thanks to the wonder of modern blenders and a good stove, you should be able to have this on the table in less than 20 minutes.