Eggs Benedict

I think my favorite and most decadent brunch item is Eggs Benedict, all silky and luxurious on the top and rough and crispy on the bottom. The combination is a real treat for the mouth as every bite has a blend of textures and tastes that are sure to delight the ham and egg lover.

Substitute a fried green tomato for the ham, or use spinach or artichokes for a meatless dish. For the seafood lover, a layer of moist, flavorful wild smoked salmon makes for a perfect flavor combination. Toast up some gluten-free bread for a GF dish. Eggs are so versatile and they fill you up for the day.

Eggs Benedict
(Serves two when serving 2 eggs per person, four when serving 1 egg per person.)

• 2 English muffins, split, toasted and buttered

• 4 thick slices ham or Canadian bacon, warmed
• 4 eggs
• 1 teaspoon vinegar (for poaching the eggs)
• 1/2 cup Hollandaise sauce (recipe follows or use a mix such as Knorr)

Hollandaise Sauce
• 3 large egg yolks
• 1 1/2 tablespoons cold water
• 1/2 cup warm clarified butter*
• 1 to 3 teaspoons fresh lemon juice
• Dash hot red pepper sauce (optional)
• Salt and ground white pepper to taste
• Chopped parsley for garnish

Eggs Benedict

For Sauce: Place the egg yolks and cold water in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot.

Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in warm (not hot) water.

To poach eggs: In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the ham or bacon until warm. Toast the English muffins until golden.

To assemble: Place 2 English muffin halves on each plate. Top each with the warmed ham or bacon, poached egg and sauce. Garnish with parsley.

* For Clarified Butter: Place butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.

Clarified butter allows meats and fish to be cooked at a higher temperature than regular butter, making it ideal for pan-frying. By clarifying the butter the milk solids that burn quickly are skimmed out, as well as the water and salt. About 1/4 of the original butter amount will be lost during this process. The clarified butter will keep, tightly covered, in the refrigerator for about 1 month.