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Eggs Benedict Recipe

Yields: 6 servings

Hollandaise Sauce:
2 cups clarified butter (below)
1  whole shallot, finely chopped
3  black peppercorns, cracked
2 tablespoons white wine vinegar
3  egg yolks
Salt, to taste
1 to 2 drops Tabasco sauce

Poached Eggs:
6 cups water
1 tablespoon white vinegar
12 fresh eggs

To serve:
6  English muffins
12 pieces Canadian bacon
2 tablespoons chopped chives


Clarified Butter
Put 6 sticks of butter in saucepan over medium heat, just to melt, then reduce heat to medium low and simmer, skimming top occasionally, for 20 to 30 minutes, until the solids are completely separated from the butter.  The solids will be at the bottom and the clarified butter on top.  6 sticks of butter yields about 2 cups clarified butter.

Hollandaise Sauce:
Add 1 tablespoon clarified butter to a sauté pan.  Add the shallots and sauté until translucent.  Add the cracked black peppercorns and the white wine vinegar.  Cook until liquid is reduced by half.
Put the egg yolks in a stainless steel bowl.  Strain the white wine vinegar into the bowl.  Place over a double boiler.  Using a figure 8 motion, gradually whisk the rest of the clarified butter in a slow stream, to a thick emulsion.  Add salt and Tabasco sauce to taste.

Poached Eggs
Bring the 6 cups of water and the 1 tablespoon vinegar to a boil in a saucepan.  Reduce heat to a simmer. Crack the eggs into the water, 1  egg at a time, and cook until the egg white is firm and the yolk is still runny.
Gently remove from the saucepan with a slotted spoon, and strain any excess liquid.

To serve:
Split an English muffin and lightly toast on both sides
Keep the Canadian bacon in a little simmering water, or sauté briefly.
Place the 2 English muffin halves in the center of a plate with one piece of Canadian bacon on top of each. Cover the eggs with the Hollandaise Sauce, and garnish with the chopped chives.

Cooks Note: be sure to cook the Hollandaise sauce over hot, but not boiling, water.  This rich Eggs Benedict is a favorite for brunch in restaurants on both Disney cruise ships. The Hollandaise is the tricky part.   Be sure to stir the sauce constantly and add the melted butter slowly - a whisk is the best tool. The sauce must be stirred constantly, and a wooden spoon or wire whisk is the best tool. This is good served with a mimosa - sparkling wine or champagne mixed with freshly squeezed orange juice.

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