Foolproof Hollandaise Sauce and Eggs Benedict

Hollandaise Sauce 

Hollandaise Sauce Serves 16 (Makes about 2 cups)  TIME 35 minutes

INGREDIENTS

12 tablespoons unsalted butter, softened

6 large egg yolks

½ cup boiling water

2 teaspoons lemon juice

⅛ teaspoon cayenne pepper

BEFORE YOU BEGIN

Serve this sauce immediately over prepared asparagus or eggs Benedict.

INSTRUCTIONS

1. Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don’t let bowl touch water) until mixture is smooth and homogeneous.
2. Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.

Eggs Benedict

Serves 4

WHY THIS RECIPE WORKS

Poaching eggs in a shallow skillet rather than a saucepan makes them easier to retrieve from the poaching water. And trying to get all the eggs into the pan at once can be a challenge. To ensure success, we cracked the eggs into four teacups and then tilted the cups to gently slide the eggs into the boiling water all at once. We then moved the pan off heat; the gentle residual heat kept the whites intact and the yolks soft.

 

INGREDIENTS

4 English muffins, split

8 slices Canadian bacon

2 tablespoons distilled white vinegar

1 teaspoon salt

8 large eggs

BEFORE YOU BEGIN

An instant-read thermometer is essential to this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Our favorite English muffins are Bays English Muffins.

INSTRUCTIONS

1. FOR THE EGGS BENEDICT: Adjust oven rack 6 inches from broiler element and heat broiler. Arrange English muffins split side up on baking sheet and broil until golden brown, 2 to 4 minutes. Place 1 slice bacon on each muffin half and broil until hot and beginning to brown, about 1 minute. Remove sheet from oven and cover loosely with aluminum foil.
2. I do not use the poaching method described in the next two steps as the vinegar overpowers the taste of the eggs. My p[referred method is to use a Dutch oven or sous vide the eggs at 160 degrees for 12 minutes.
3. Fill 12-inch skillet nearly to rim with water. Add vinegar and salt and bring to boil over high heat. Crack 2 eggs into each of 4 cups. Carefully and simultaneously pour eggs into skillet. Cover pan, remove from heat, and poach eggs until whites are set but yolks are still slightly runny, 4 minutes. (For firmer eggs, cook 2 to 3 minutes longer.)
4. Use slotted spoon to transfer eggs from pan to paper towel–lined plate. Arrange 1 poached egg on top of each muffin half. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise separately.