Eggs Benedict

Hollandaise

1 stick butter

3 egg yokes

1 tsp white wine vinegar

Few drops lemon juice

¼ tsp Paprika

¼ tsp kosher salt

Dash of onion powder, garlic powder and sugar

· Clarify butter by melting and discarding milk fat (white on top and bottom of pan)

· Combine yolks, vinegar and lemon in glass or metal mixing bowl.

· Put over water that is about 200 degrees (almost boiling).

· Whisk for 2-3 minutes until volume doubles and the texture is silky (and can see streaks in pan while whisking)

· Add warm butter a little at a time while whisking constantly

· Add remaining ingredients and leave on pot to keep warm (turn heat off)

· Note: If needed, add a little warm water to thin out or “save it” from breaking

8 eggs

4 English muffins

White vinegar

Salt

Canadian bacon

· Cook Canadian bacon in pan

· Half muffins and toast in bacon pan

· While toasting, poach eggs in 200 degree water (1.5 inches) with splash of vinegar

o Put eggs in small bowl and ease into water. Leave in for 5 minutes

o Clear any bubbles on pan prior to cooking

· Remove eggs with slotted spoon and put on paper towel

· Assemble benedict!