Eggs Benedict by David Levey

This is my wife’s favorite Sunday brunch selection. I usually serve it with cinnamon rolls and orange juice.

English Muffins cut in half and toasted

Canadian bacon

Whole eggs

2 egg yolks

1 1/2 tablespoons lemon juice

3 tablespoons butter

2 tablespoons flour

2/3 cups milk

1/2 teaspoon salt

2 tablespoons white vinegar

In a small saucepan, combine the egg yolks and lemon juice. Place over very low heat (or a double boiler if desired) and stir continuously with a spatula until the eggs thicken. Add butter and stir until melted. Remove from heat and let cool just a bit.

In another container combine the flour and milk and shake vigorously until thoroughly mixed.

Return the egg, butter and lemon juice to low heat and slowly add the flour and milk (If the egg mixture it too hot the flour will have a tendency to lump and the consistency will not be smooth). Stir continuously with a

spatula until the Hollandaise thickens. Add the salt at this time if wanted. Remove from heat, cover, and set aside. This amount is adequate for 6 Eggs

Benedict.

Fill a medium skillet with two to three inches of water and bring to a gentle boil, add the White Vinegar and slowly pour in the number of whole eggs you need for your guests. (Real poached eggs can sometimes be a challenge. The vinegar helps reduce the egg whites from running. I have

found using small glass bowls each containing one egg slowly lowered into the boiling water with tongs and then allowing the egg to gently spill into the water seems to be the easiest way you keep the egg together) Allow to boil for 3 and a half minutes. Gently remove the eggs with a large slotted spoon, and then drain. Place two slices of warmed Canadian bacon on a toasted English muffin half, then top with one poached egg. Now drizzle with the Hollandaise sauce and serve. You can also add a sprig of parsley or slice of black olive for a garnish.

This is my wife’s favorite Sunday brunch selection. I usually serve it with cinnamon rolls and orange juice