Eggs Benedict

Preparation

Preheat the oven to 170°F. Make the Hollandaise sauce and hold warm in a double boiler or a preheated thermos. Split the muffins in half with a fork and toast both sides. Bring a wide sauté pan with at least 2-1/2 inches of water to a boil. Add the vinegar and reduce the heat so you maintain a gentle simmer. The water should be at 180°F. Crack 4 eggs into separate small bowls or ramekins. Gently slide the eggs from the ramekins into the water. Simmer for 2 – 3 minutes or until the egg white has completely set and the yolk is still runny (or longer if you prefer your egg yolk hard). Remove each egg with a slotted spoon and transfer to a plate. Put the plate into the oven to hold the eggs warm. Repeat with the remaining 4 eggs.

While the eggs are poaching, heat a skillet or grill pan on the stovetop and quickly fry or grill the Canadian bacon slices, just to heat through. Assemble the Benedicts in the following manner: Place 2 muffin halves on each plate. Put a slice of the Canadian bacon on each half. Top with an egg on each slice of Canadian bacon and finish with a spoonful of Hollandaise. Garnish with some fresh parsley, chopped sun-dried tomatoes, sliced olives, or whatever you like. Serve immediately.

Variations: Replace the Canadian bacon with any of the following:

• A slice of tomato
• A slice of tomato and avocado
• A slice of tomato and streaky bacon
• Smoked salmon
• A few spears of asparagus
• Wilted spinach
• A cooked crab cake
• Artichoke hearts
• Caramelized onions
• A sausage patty
• Sautéed mushrooms

Alter the Hollandaise, as follows:

• Maltaise: Replace the lemon juice with orange juice and add orange zest (blood orange would make it official!)
• Béarnaise: Replace the lemon juice with a strained reduction of white wine vinegar, shallots, and tarragon
• Choron: Add very finely chopped tomato or a 1/2 – 1 tsp.
tomato paste
• Mousseline: Cool to room temperature and fold in whipped cream
• Moutarde: Add Dijon mustard