Classic Eggs Benny

I count this as one of my best recipes, and it is certainly the most used in our home. I've converted many a skeptic on this hollandaise, and, according to my husband, "ruined eggs benny at restaurants."

The difficulty level on this is low if you follow the steps. This is not an IKEA construction project.

With some practice, you'll find yourself making this without the recipe on a regular basis, and despite its illustrious reputation, it's very quick to make. This takes me less than ten minutes most of the time from start to finish.

A note about the bread. I prefer a standard sourdough slice, about an inch thick. I know the English Muffin is the standard, but let's face it, the Brits were never known for their culinary prowess and even though the "nooks and crannies" hold the sauce, I find the bread ratio compared to egg/ham/sauce to be too high. You are more than welcome to use the standard and prove me wrong (or right).

Finally, I cannot recommend this enough for the morning after a tough week, a rough night, or any other malady. For the lucky chef, just watching the velvety hollandaise cascade down the spoon onto a perfectly poached egg will right most wrongs in your life. For the lucky eater, the balance of this luxurious plate will surely set your soul on the path to healing. And, it takes only a few comestibles from your trusty refrigerator. (Unless of course, you're French like my step grandmother, in which case all of this is sitting out somewhere on the counter).

This recipe serves 2. I know, I know. But I often cook for two (or one, with leftovers) and I think far too many recipes are designed for a family of 4 in a world where families of four are less the rule and more the exception. I'm sure my friend Tres will berate me for this, and likely bring statistics to the table to bear. He will also likely be offended that I don't design this as the double egg monstrosity served in restaurants. One is enough. Don't be greedy, Tres.

Nonetheless, let's begin.

Ingredients:

4 eggs (2 whole eggs plus 2 egg yolks)

3 tbsp butter

Pinch salt

1/4 lemon

Bread of your choosing (1 slice per serving)

Sliced ham - deli ham, country ham, whatever you like. Make sure the total used equals around 1/8-1/4 inch thick.

Step 1: Poach the Eggs

Look, don't make this a thing. It's really not hard to poach an egg, despite Food Network's vainglorious attempts to convince you otherwise.

Crack one egg in a small bowl. Crack the other egg in another small bowl. Add a dash of white vinegar, which is optional but it does, for some reason, help the proteins of the whites bind together better. I use this trick about half the time. It works, but if your water temperature is correct and you stir the water before you add the egg, you don't need it.

At this point, preheat your oven to broil on high, because you'll want it hot for step 2.

Heat a pot of water (with the vinegar if you're using it) until small bubbles at the bottom of the pot begin to rise to the surface. This happens just before a rolling boil, and you don't want to boil the egg. As soon as you see those bubbles, wait 15 seconds, then slowly and gently drop the eggs in the water in different places. Remove from heat, cover, and let the eggs cook in the hot water. If you're only making one, you can stir the water in a circular fashion before dropping the egg but it really only works for one egg. You can also shallow poach eggs in a saucepan with a few inches of water, which works beautifully to keep them together and helps them flatten a bit so they sit on the bread with more stability.

You can poach an egg to whatever temperature or texture you desire. For a cooked but not firm white and a runny center, three minutes is about right. General consensus is that a four-minute egg is restaurant level. I like my yolks a little more cooked because the sauce is so luxuriant, so I leave mine for five.

Step 2: Make the base.

While your egg is poaching, place your bread slices directly on the oven rack. Watch it, because it won't take long. Once toasted on one side, flip it over and add your ham. Turn the broiler off and check the timer on your eggs. The ham will get crispy with the residual heat of the oven while it sits there.

Step 3. Make the sauce.

If your eggs are done by now, gently lift them out of the water with a slotted spoon and set aside. Some people use a paper towel on a plate, but honestly, the extra water evaporates and the paper towel steals some of the eggy joy from you. Don't let Proctor & Gamble steal your joy, folks.

Melt the butter in a small bowl in the microwave. 30 seconds usually does it. While that is happening, crack the two remaining eggs, putting the white aside for another day and adding the yolks to a large bowl or blender. Squeeze the lemon juice onto the egg yolks, then add salt. Whisk yolk mixture until evenly combined, then slowly drizzle the hot butter into the yolk mixture while whisking (or blending on low). The end result should be bright yellow if your eggs and butter are high quality and the sauce should fall off a small metal spoon in what looks like ribbons. If it doesn't, keep whisking.

Step 4. Assemble.

Remove warm bread with ham from the oven and place in the center of your plate. Add one poached egg per piece on top of the crispy ham. Using a rubber spatula to get it all out, drizzle your ribbons of velvety hollandaise over each. Top with a dash of salt. If you're feeling grand, add a sprinkle of smoked paprika or black pepper.

Step 5: Eat.

I really think this meal requires coffee. If you are bougie like me and have an espresso machine, a double espresso is just right for this. In the absence of that, the strength of a French press coffee is equally compelementary. Of course, regular coffee will do as well. If you're like my husband, you'll wash this down with a large glass of orange juice, which he swears makes the day better. Up to you. All that matters is that you enjoy it.

Thanks for reading! Happy cooking!

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