Eggs Benedict

from: On Cooking: A Textbook of Culinary Fundamentals
 

Hollandaise Sauce, Blender Method (2-3 servings)

3 egg yolks
2 tbsp warm water
2 tsp lemon juice
cayenne pepper, to taste
1/4 tsp salt
1/8 tsp white pepper
Tabasco sauce, to taste
1 cup Whole butter

Sufficient for two servings of Eggs Benedict.

• Place egg yolks, water, lemon juice, cayenne pepper, salt, white pepper and Tabasco sauce in the bowl of a blender. Cover and blend for 5 seconds.
   

• Heat the butter to approximately 175ºF (80ºC). This allows the butter to cook the yolks when it is added.
   

• Turn the blender on and immediately begin to add the butter in a steady stream. Incorporate all of the butter in 20-30 seconds. Adjust seasonings.
   

• Use quickly. Keep warm. Do not hold for more than 90 minutes. Do not re-use.
   

Eggs Benedict (1 serving)

1 English muffin, split
2 slices back bacon, 1/4" thick (or four 1/8" thick) 
2 eggs
salt, to taste
2 tbsp vinegar
1/2 cup hollandaise sauce
a few mushroom slices

• Toast the English muffin. 
   
• Sauté the bacon and mushrooms until hot.
   
• Bring 4 cups of water to a simmer and add the salt and vinegar.
   
• Use a cup or saucer to gently slide the eggs into the water. Poach 3-5 minutes, until done (i.e., yellow yolk color is not visible).
   
• Place muffins on a plate and tops with bacon and mushrooms. Place an egg on top of each slice of bacon, and cover with hollandaise sauce.  

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