MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Eggs Benedict
Categories: Breads, Herbs, Sauces, Pork, Dairy
     Yield: 4 Servings

MMMMM------------------------HOLLANDAISE-----------------------------
   3/4 c  Unsalted butter
     3 lg Egg yolks
 1 1/2 ts Fresh lemon juice; more to
          - taste
   1/4 ts Cayenne or hot paprika; more
          - to taste
          Salt & fresh ground pepper
          - (white pepper, opt)

MMMMM------------------------POACHED EGGS-----------------------------
     1 tb White distilled vinegar
          Salt
     8 lg Eggs

MMMMM--------------------BENEDICT & ASSEMBLY-------------------------
     4    English muffins; split
     8 sl Canadian bacon or thick-cut
          - ham
          +=OR=+
     8 sl Thick-cut regular streaky
          - bacon
     2 tb Unsalted butter
   1/4 c  Chopped chives
     2 tb Chopped dill; tarragon or
          - parsley
          Flaky sea salt
          Coarse ground black pepper

 MAKE THE HOLLANDAISE: Melt butter in a small pot over
 medium heat until it's foamy but not yet beginning to
 brown, 3 to 4 minutes.

 Place egg yolks and 2 teaspoons water in a blender.
 Start blending, and, working very slowly, add the hot,
 melted butter until it's all incorporated. (If it starts
 to get too thick to blend, add 1/2 teaspoon of water.)
 Add lemon juice and cayenne, though feel free to adjust
 the amounts to taste, and season with salt and pepper.
 Transfer the hollandaise to a small bowl, and place
 plastic wrap directly on the surface so it doesn't form
 a skin. Set aside. (It will keep at room temperature
 while you work.)

 UDD NOTE: An easier way to make the sauce - no blender
 or double boiler. Cut refrigerated butter into 8 pieces
 Put four of the pieces into a small sauce pan with the
 eggs, lemon juice, etc. Put the heat on low and beat
 everything together with a whisk. Keep beating and as
 soon as the butter is almost all melted add another
 piece and keep doing so. This will maintain the temps
 and that is all there is to it. I was taught this 40
 years ago and it always works.

 POACH THE EGGS: Fill a medium pot with 3 inches of
 water. Add vinegar, season with salt and bring to a
 simmer. (Look for just a few bubbles; it should never
 boil.) Using the handle of a spoon or spatula, stir the
 water with a clockwise motion. Gently crack an egg into
 the center of the pot, letting the water swirl around it
 and allowing the white to envelop the yolk. Repeat with
 remaining eggs - you could probably do up to four at a
 time. Check the eggs after 4 minutes: Use a slotted
 spoon to lift an egg out of the water, and feel the
 white for firmness. If it's not quite done, slide it
 back in for another minute or so. Let cook until the
 whites are just set, but the yolks are still completely
 runny, 4 to 5 minutes. Once eggs are perfectly poached,
 remove from the water, and let drain on a plate lined
 with paper towels or a clean kitchen towel. Set eggs
 aside.

 Using a toaster, toaster oven or regular oven, toast the
 English muffins until crisp and golden brown. Don't be
 afraid to toast them thoroughly: They'll be covered in
 hollandaise and poached eggs, and will need to be
 sturdy.

 Cook Canadian bacon or ham (or bacon) in a medium
 skillet over medium-high heat until golden brown and
 just crisp at the edges, about 6 minutes.

 ASSEMBLE THE BENEDICT: Place eight halves of English
 muffin on a plate and butter them generously. Top each
 with a slice of Canadian bacon, ham or bacon, then a
 poached egg. Spoon hollandaise sauce over and sprinkle
 with chives, dill, flaky sea salt and black pepper.

 Recipe by Alison Roman

 RECIPE FROM: https://cooking.nytimes.com

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