Eggs Benedict with bacon

Ingredients:

Poached eggs

• 8 eggs
• 8 thick slices Canadian bacon
• 4 English muffins
• 1/4 cup white vinegar
• Hollandaise sauce, recipe below
• 4 cups mesclun salad mix
• Juice of 1/2-1 lemon

Hollandaise sauce

• 6 egg yolks
• 450 g butter
• 6 tablespoons white wine vinegar
• 1 teaspoon crushed pepper
• Ice cubes, if needed
• Juice of 1 lemon
• A pinch of cayenne pepper

Preparation:

1. Fill a large saucepan halfway with water and bring to a boil. Add the vinegar and reduce the heat until the saucepan no longer bubbles.
   
   Crack the eggs very close to the surface of the water and carefully lower each egg into the water. Cook for 3-4 minutes. Using a slotted spoon, remove the eggs from the pan and place them in a bowl of cold water. Leave the eggs in the cold water and do not discard the liquid when reheating. If you cooked the eggs in advance, reheat them in fresh water!
2. Grease a large skillet with olive oil and heat over medium heat. Add the Canadian bacon pieces and cook on both sides until hot but not browned.
   
   Toast English muffins. Place 1 slice of Canadian bacon on each English muffin.
3. Heat water for the eggs (or a pot of fresh water if you've been prepping ahead) and place the eggs in the water for 1 minute, or until warmed through, but do not overcook. Using a slotted spoon, remove the eggs from the warm water, pat dry with a clean paper towel or kitchen towel, and place 1 egg on each English muffin. Drizzle with hollandaise sauce.
4. Toss the salad mix with lemon juice, olive oil, and salt. Garnish each plate with herbs before serving.
   
   Pairing wine: Prosecco champagne
   
   

   Hollandaise sauce

   
   In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off any foam that forms on the surface. Simmer the butter for 15-20 minutes and carefully collect the clear butterfat in a measuring cup or small pitcher with a spout. Be sure to leave the milk solids at the bottom of the pan. This is called clarified butter.
   
   Combine the vinegar and pepper in a small saucepan and cook over medium heat until almost all the vinegar has evaporated. Remove from the heat and add a couple of ice cubes; let them melt.
   
   In a medium metal bowl, whisk the egg yolks until foamy. Strain the liquid, vinegar, and pepper into the egg mixture.
   
   Pour just enough water into a medium saucepan to cover the bottom and bring to a boil. Place a metal bowl on top of the saucepan and gently cook the eggs in a double boiler, whisking frequently, for 2-3 minutes.
   
   Very slowly begin adding the clarified oil. Start with 2-3 drops and continue adding a few drops at a time.
   
   Continue adding a few drops of oil at a time. If the eggs seem to be cooking too quickly, remove the bowl from the pan and reduce the heat. If the eggs begin to curdle, immediately add an ice cube to cool them. Continue adding the oil a little at a time until it is well combined with the other ingredients. The sauce should be foamy and thick.
   
   Once the butter has combined with everything else, add the lemon juice and season the sauce with cayenne pepper and salt.
   
   Serve the sauce over the eggs.