HOLLANDAISE SAUCE/ EGGS BENEDICT

A breakfast favorite. Time consuming but worth it. 

Canadian Bacon: 4 pieces

Heat bacon in skillet or microwave at the last minute.

English Muffins: 2

Fork split and toast in the oven.

Put a dab of the Hollandaise sauce on the plate. Cover with the 2 muffin halves. Put a piece

Of ham on each muffin. Add an egg to each. Top with sauce. Sprinkle with cayenne pepper,

if desired.

Ingredient Hollandaise Sauce:

3 egg yolks

1 teaspoon water

1/4 teaspoon sugar

12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

1/2 teaspoon kosher salt

2 teaspoons freshly squeezed lemon juice

1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

EGGS: 4

Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes . Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not reboil.

Alton Brown comes as close as anyone to making it the way I like

STICK BLENDER METHOD FOR HOLLANDAISE SAUCE.....for the motor home 

I don't carry many appliances with us...this works and is good

1 egg yolk

1 tsp water

1 tsp lemon juice

Salt

Put these ingredients in the tall thin container (the one that came with the stick blender). 

Melt 1 stick of butter on the stove to get very hot. Pour into glass measuring cup. 

Start the blender and slowly drizzle in the butter while blending. If the sauce is too thick add a little hot water. 

Put in some cayenne and nutmeg. Stir and keep warm. 

You can double this for 2 people ( it will still fit in the container).