Eggs Benedict

 poaching the eggs.
 Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and when water is still add the whole egg slowly to water. The slightly acidulated water will set the eggs quickly. Poach at a simmer for four to five minutes for set whites and soft yolks.

 Hollandaise sauce is an emulsion of eggs and butter.
 The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat. ( never give up on this sauce, try it until you success) 

•  3 egg yolks
•  2 tablespoons lemon juice
• 1 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 tablespoon water
•  200ml butter, melted(clarified )
• 1/8 teaspoon salt

Directions

1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.   
   

   Dress It Up

   Now is the time to get creative. Use favorite breads, meats, or veggies to make up a new personal favorite. English muffins are the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce. But don't get stuck on English muffins. Plain toast is often cited as the original bread for eggs Benedict, and any toasted bread, from focaccia to challah, is excellent. A slice of  bacon often comes next. But again, substitutions are more than welcome. Ham, bacon, pancetta, and prosciutto can all be used. Sometimes seafood is added--smoked salmon, crab cakes, or scallops. For a vegetarian option, spinach is common, making it eggs Florentine, or asparagus, lightly fried firm tofu, avocado, or just melted cheese.

First toast bread, then top it with bacon, egg and sauce, if you have a salamander, you can brown it in under salamander for few seconds.

Enjoy!!!