Cooking Eggs Benedict

English Muffin

Toast your English muffins until golden brown. Artisan breads such as ciabatta or baguette slices also work well.

Ham

A slice of Canadian bacon is traditional, but most salt-cured hams work well. Prosciutto, Sopresata, and Serrano ham are all excellent substitutes.

Poached Egg

Fill a wide saucepan with an inch of water. Bring to a simmer and add 1/2 teaspoon salt and the juice of half a lemon (don’t omit this—the acid ensures the egg white will set cleanly). Crack your egg into a small bowl, then gently lower the bowl into the water. You want to carefully slide (this is critical) the egg into the water rather than drop it in. Poach for 3-4 minutes, or until the whites set and the yolk is still runny. Then remove with a slotted spoon.

Hollandaise Sauce

If you’ve ever made a basic vinaigrette, you can tackle a hollandaise. Make as much or as little as you please, but figure one egg yolk per serving.

Ingredients:

• Egg yolks
• 2-3 oz melted butter per yolk
• Lemon juice to taste

Whisk the yolks and lemon in a bowl over a simmering water bath (your poaching liquid will do just fine). As the yolks heat, they will lighten in color and thicken. Warm to 160-170 degrees to eradicate any harmful bacteria. Remove from heat. Continue to whisk as you add the melted butter in a slow steady stream. Add salt and pepper to taste.

Common Variations of Eggs Benedict

• Eggs Neptune: Substitute crabmeat for the ham.
• Eggs Florentine: Substitute chopped cooked spinach for the ham.
• Eggs Sardou: Substitute creamed spinach for the English muffin, and an artichoke top for the ham.