Eggs BenedictFrom GLYNN HOUSE INN
Water for poaching eggs
1/2 cup distilled vinegar, divided 12 large eggs 1 tablespoon unsalted butter
12 slices Canadian bacon
12 slices focaccia bread
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side. To serve, toast the focaccia slices and divide them among 12 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately. Serves 6 people.
1 1/3 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon strained freshly squeezed lemon juice, plus more as needed
1 teaspoon kosher saltmore as needed Freshly ground white pepper or a pinch of cayenne pepper
In a medium pan, completely melt the butter over mediumlow heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot. Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.
In a medium heatproof bowl, combine the egg yolks and the
cold water. Whisk until the yolks are light and frothy. Place
the bowl over the saucepan of simmering water and whisk
constantly and vigorously until the yolks are thickened and
light, about 3 to 4 minutes. (If the eggs begin to scramble, or
the mixture is cooking very quickly or gets too hot, remove
the bowl from the heat and whisk to cool). Remove the eggs
from the heat and whisk for 30 seconds to cool slightly.
Remove the saucepan from the heat and set the bowl over
the hot water. Slowly drizzle the butter into the eggs while
whisking constantly. Whisk in the lemon juice, salt, and
pepper, to taste. (If the sauce is very thick, add a few drops of
warm water to adjust the consistency so it is creamy and light.)
Yield: about 1 1/2 cups.