Eggs Benedict

When I think of breakfast, I think of weekend mornings at home with my Mom in her pajamas, the smell of coffee brewing, and her making one of her favorite breakfast meals, Eggs Benedict. The crispy English Muffin toasted with butter, salty Canadian Bacon, runny poached eggs, topped with creamy and comforting Hollandaise sauce. On almost every Brunch menu in the world, Eggs Benedict has many variations, served traditionally with Canadian Bacon, but another fantastic way to enjoy this is with smoked salmon or crab cakes. Open your window blinds and let that morning sun shine through, sip on some good coffee, play some relaxing tunes, and enjoy a breakfast that will warm you from the inside out.

Ingredients for Hollandaise (serves 4)

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Ingredients for Eggs Benedict

8 slices Canadian bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Directions

• †Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

• †Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.