Eggs Benedict

For 4 Servings:

For the poached eggs:

• 4 fresh eggs
• Water, as needed
• 2 tsp white wine vinegar

For the hollandaise sauce (yields about 3/4 cup):

• 1/2 cup clarified butter
• 2 fresh egg yolks
• 1 tsp shallot, finely chopped
• Juice of 1/2 lemon
• 1 + 1/2 tbsp water
• 2 tsp white wine vinegar
• 1/2 tsp black peppercorns
• Salt, to taste

To serve:

• 4 slices white sandwich bread
• 4 slices bacon
• 4 slices smoked salmon
• 1 tomato
• Chives, to taste
• Mixed greens, to taste

Prepare the hollandaise sauce

• Melt the clarified butter and set aside.
• In a small saucepan, combine the vinegar, water, chopped shallot, and peppercorns. Bring to a boil and reduce until about half the liquid remains. Strain and let cool slightly.
• Place the egg yolks in a heatproof bowl over a pot of simmering water (double boiler). Add the reduced vinegar mixture and whisk until the yolks thicken and become pale.
• Slowly drizzle in the melted butter, whisking continuously until the sauce is smooth and thickened. Season with lemon juice and salt to taste. Keep warm.

Prepare the poached eggs

• Fill a large saucepan with water, add the vinegar, and bring to a gentle simmer.
• Create a gentle whirlpool in the water using a spoon. Crack an egg into a small bowl, then gently slide it into the center of the whirlpool. Cook for about 3 minutes, until the white is set but the yolk remains runny. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.

Assemble the dish

• Toast the bread slices until golden and crisp.
• In a skillet over medium heat, cook the bacon until crispy.
• Place a slice of toasted bread on each plate. For the bacon version, top with crispy bacon; for the salmon version, top with smoked salmon and a few mixed greens.
• Place a poached egg on top of each prepared toast.
• Spoon warm hollandaise sauce over each egg.
• Garnish with chopped chives and freshly ground black pepper. Serve immediately.

Enjoy your meal!