Eggs benedict

Ingredients

• 6 Large Eggs (4 for poaching, 2 yolks for hollandaise sauce)
• 3 tbsp White Wine Vinegar (For poaching eggs)
• 2 English Muffins (Split and toasted)
• 4 slices Parma Ham (Or prosciutto, thinly sliced)
• 100 g Unsalted Butter (For hollandaise sauce, clarified)
• 2 Egg Yolks (For hollandaise sauce)
• 1 tbsp Ice Water (For hollandaise sauce)
• To taste Lemon Juice (For hollandaise sauce, freshly squeezed)
• Pinch Cayenne Pepper (For hollandaise sauce, to taste)
• To taste Salt

Instructions

1. **Prepare the poaching water:** Fill a deep saucepan with at least 2 liters (8 cups) of water. Add 3 tbsp of white wine vinegar and bring to a gentle simmer over medium-low heat. The water should not be boiling rapidly; small bubbles are ideal.
2. **Prepare the eggs:** Crack each of the 4 eggs, one at a time, into separate ramekins or small cups. This makes it easier to gently slide them into the water and helps maintain their shape, preventing the whites from spreading too much.
3. **Toast the muffins:** Split the English muffins and toast them lightly until golden brown on both sides. Keep warm while preparing the rest of the dish. You can place them in a low oven (around 200°F or 95°C) to maintain their warmth.
4. **Clarify the butter (for hollandaise):** Melt the butter in a saucepan over low heat. Once melted, let it sit for a minute, then carefully skim off any white solids (milk solids) from the surface, leaving only the clear, yellow clarified butter. Discard the milk solids.
5. **Combine hollandaise ingredients:** In a heatproof bowl (glass or stainless steel) that fits snugly over a saucepan, whisk together the egg yolks, white wine vinegar or tarragon vinegar, a pinch of salt, and a splash of ice water.
6. **Cook the hollandaise:** Place the bowl over a saucepan of barely simmering water (creating a double boiler set up). Ensure the bottom of the bowl does not touch the water. Whisk continuously and vigorously until the mixture becomes pale, thick, and roughly doubled in volume. This should take about 3-5 minutes. Be careful not to overheat the eggs, or they will scramble. If this happens, remove from heat immediately and whisk in a tablespoon of cold water.
7. **Incorporate the butter (hollandaise):** Remove the bowl from the heat and slowly drizzle in the clarified butter, whisking constantly until fully incorporated and the sauce is smooth and creamy.
8. **Adjust Consistency of Hollandaise:** If the sauce becomes too thick, whisk in a teaspoon of warm water until the desired consistency is achieved. The sauce should be thick enough to coat the back of a spoon but still pourable.
9. **Season the hollandaise:** Season with lemon juice and a pinch of cayenne pepper (if using) to taste. Check for salt and adjust as needed. Keep the hollandaise sauce warm (you can cover the bowl and place it over a pot of warm, not hot, water).
10. **Poach the eggs:** Gently swirl the simmering vinegared water to create a gentle vortex. Carefully slide one egg into the center of the vortex. The swirling water helps the egg white wrap around the yolk.
11. **Cook the eggs:** Cook the egg for approximately 2-3 minutes, or until the egg white is set but the yolk remains runny. The cooking time will depend on the size of the egg and the intensity of the simmer. If the egg white spreads too much, try swirling the water again.
12. **Remove from water:** Use a slotted spoon to carefully remove the egg from the water and place it on a paper towel-lined plate to drain excess water. Gently pat the top with a paper towel to remove excess moisture.
13. **Assemble Eggs Benedict:** Place the toasted muffin halves on serving plates. Spoon a generous amount of hollandaise sauce over each muffin half.
14. **Add ham and egg:** Place a slice of parma ham (or prosciutto) on top of the hollandaise-covered muffin. Gently place a poached egg on top of the ham.
15. **Serve Immediately:** Spoon the remaining hollandaise sauce generously over the poached egg. Serve immediately to enjoy the warm, runny yolk and creamy sauce. Garnish with a sprinkle of cayenne pepper or chopped fresh herbs, if desired.