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Eggs Benedict (plus 2 other variations: Eggs Chesapeake and Eggs Norwegian)
1 English muffin cut in half
4 ozs sliced ham or 4 slices of bacon (Chesapeake: 2 3oz crab cakes, Norwegian: 4 oz smoked salmon)
2 slices of tomato
4 oz. white vinegar
4 oz. hollandaise (recipe follows)
Bring a small pot of water to just below a simmer (roughly 165 degrees).
Add the vinegar to the water.
Crack the two eggs into the pot of water and let poach for a minute and a half.
While the eggs are poaching, toast the English muffin halves.
Warm up the sliced ham or if your using bacon, cook the bacon and drain off the fat. If making the Chesapeake, cook the crab cakes in a saute pan with plenty of butter, once brown on one side, transfer to a 400 degree oven for 5 minutes. If making the Norwegian, slightly warm the smoked salmon.
To plate, arrange the two muffin halves on a plate, then top with the tomato slices, then the ham/bacon (crab cakes or smoked salmon), then top with the poached eggs.
Pour the hollandaise over the eggs.
8 oz melted butter
2 egg yolks
1 tsp Dijon mustard
juice of 1 lemon
1 tsp Worcestershire sauce
1/2 tsp Tabasco (or your favorite hot sauce)
pinch of salt
4 oz. warm water
Bring a pot that is half filled with water to a boil.
In a mixing bowl that will fit securely over the pot, add the egg yolks, Dijon, lemon juice, Worcestershire, and hot sauce. Whisk together.
Place the bowl over the pot of boiling water and whisk the mixture until the egg mixture starts to thicken and has a "ribbon"like movement to it.
Remove the bowl from the pot and start to pour the butter in while whisking constantly. The mixture will start to thicken, but if it gets too thick, it will break; so if it gets thick whisk in a little bit of the warm water. The sauce should be able to coat the back of a spoon.
Season to taste with salt.