Classic Eggs Benedict

Yesterday, we went to Blue on Water for brunch. It's a small 7 room hotel with a conference room, restaurant and bar. Although, the waitress seemed like we were bothering her, the food was really tasty. We had Eggs Benedict, Smoked Salmon Eggs Benedict, Cod Tempura and Kettle Chips and Kippered Mackerel served with Shallot Cream and Molasses Toast. Reservations recommended. Call 1-877-431-BLUE (2583) toll-free or 754-BLUE (2583) locally to reserve your table.

I tried this recipe this past weekend for Sunday breakfast. The instructions on how to poach the eggs was flawless. They came out perfect. However, the Hollandaise Sauce wasn't fit to eat. Right off the bat, the egg yolks cooked and curdled, but not knowing better I pressed on. I added the butter just like it said, but I didn't have it melted. Folks, read you recipes. Two tablespoons of lemon juice is way too much as well. So after the whisk fell out of the pot and hit the floor causing Hollandaise Sauce to splatter all over the kitchen. I threw the pot in the sink, cleaned up the mess and started again with another recipe. I will post it seperately. The end result was delicious.

Classic Eggs Benedict

Ingredients:
1 tsp (5 mL) vinegar
8 eggs
4 English muffins
8 oz (250 g) thinly sliced Black Forest ham
Hollandaise Sauce:
4 egg yolks
1/3 cup (75 mL) butter, melted
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch cayenne pepper

Variations:
Tomato Basil Eggs Benedict: Replace muffins with sliced focaccia. Replace ham with broiled tomato slices. Add 2 tbsp (25 mL) finely chopped fresh basil (or 1/2 tsp/2 mL dried) to sauce.

Smoked Salmon Eggs Benedict: Replace muffins with sliced focaccia or croissants. Replace ham with smoked salmon. Add 2 tbsp (25 mL) chopped fresh dill to sauce.


Smoked Turkey Eggs Benedict: Replace ham with smoked turkey; sprinkle with 1/4 cup (50 mL) chopped sweet red pepper.

Peameal Bacon Eggs Benedict: Replace ham with sautéed peameal bacon.

Directions:
See directions with images.

Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp (25 mL) at a time, until thickened; whisk in lemon juice, salt and cayenne. Keep warm over hot water.

Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with ham, poached egg and 2 tbsp (25 mL) Hollandaise Sauce.