Eggs Benedict

Ingredients

• 2 English muffins
• 4 slices ham or bacon or smoked salmon
• 1 egg yolk
• 1/2 tablespoon lemon juice
• 1/2 cup butter, melted and HOT (plus 2 tbsp)
• sea salt, to taste
• fresh ground pepper, to taste
• 4 eggs
• 1/2 teaspoon white vinegar

Directions

1. 1

   Toast English muffins and cook the bacon, if that is your preferred meat.

2. 2

   Combine egg yolk and lemon juice in a blender. Blend on medium and slowly drizzle butter into the mix in a steady stream until emulsified and fully incorporated. Season with salt and pepper and keep warm. (Instead of using a blender, I performed this step with a whisk in a small saucepan, then place the pot on the "warming" burner on my stove and whisked it occasionally as I completed the other steps.).

3. 3

   Fill a large skillet with water and bring to a boil. Add a pinch of salt and white vinegar and reduce heat to a simmer.

4. 4

   Carefully break each egg into a small cup or bowl and gently slide it into the water (use a large spoon to help contain the egg, if you wish). Add remaining eggs in the same fashion, making sure not to crowd the pan.

5. 5

   Let the eggs cook for 2 - 3 minutes, or until they reach desired firmness (I like mine poached for nearly 10 minutes!).

6. 6

   Remove eggs with a slotted spoon and drain on a paper towel.

7. 7

   Top each half of a toasted English muffin with a slice of meat and a poached egg. Spoon the Hollandaise sauce on top and serve immediately.