Lydia's Eggs Benedict

Lydia's Eggs Benedict

When my godmother Lydia announced that she was going to make Eggs Benedict on Sunday morning, I set my alarm clock to wake up early.  If you've ever had Lydia's Eggs Benedict, you'd be up early on a Sunday morning too.




One of the secrets of making good Eggs Benedict is to have more than two hands.  Unless you’re some kind of superhero, you may want to recruit someone to manage your assembly line.  And if you mess up your Hollandaise sauce, don’t beat yourself up.  Just try again.  As Lydia would say, it’s a NEXT!  

Lydia recommends serving Eggs Benedict with fresh steamed asparagus and fruit.  Hash browns are also a welcome side dish. 

Don't stop whisking, no matter how sore your arm gets!

Lydia peeling casing from the Canadian bacon.

Add the eggs to boiling water with a splash of vinegar.

Adding a splash of vinegar keeps the eggs from getting stringy.

Assembly line

Breakfast

Eggs Benedict

Recipe by my godmother Lydia

Serves 4 (2 poached eggs per person)

Ingredients:

• 2 sticks unsalted butter
• 3 tablespoons lemon juice
• 3 tablespoons warm water
• 2 egg yolks plus one whole egg
• 8 eggs (2 for each person)
• 2-3 good shakes of cayenne pepper
• cooking spray
• Big splashes of white vinegar (about 1/3 cup) (Note: The vinegar keeps the eggs from becoming stringy)
• 4 English muffins, split
• 8 slices Canadian bacon
• 1 small can sliced black olives

Instructions:

1. Preheat your oven on the broiler setting.  Split the English muffins in half and toast under the broiler until edges begin to brown.  Put 2 slices on each plate and set aside for later.
2. With a paring knife, remove the tough casing around the edges of the Canadian bacon.  Set aside for later.
3. Melt the butter in a small saucepan over low heat.  Meanwhile, place the water and lemon juice in another small saucepan and warm.
4. Now place the 2 eggs yolks plus 1 whole egg in a small heavy pan and whisk extremely well prior to putting on a low flame.  Continue to whisk swiftly over low heat.  Be extremely careful not to end up with scrambled eggs.  If this occurs, throw it out and start this step over as it cannot be recovered.
5. Whisk lemon juice and water into eggs and continue to whisk over low heat for several minutes until the mixture becomes the consistency of pudding.  If it has taken more than 5 minutes, increase the flame slightly.  When it is time to add the butter, the consistency should look the same way all the way through.
6. Remove the egg mixture from the heat.  Place the pan on a hot pad to keep it hot.  Continue to whisk while slowly adding the melted butter.  You should now have a beautiful smooth, creamy consistency.  Ad the cayenne pepper, whisk and set aside.  Do not return to cook top flame to keep warm.  
7. Spray a deep skillet with cooking spray.  Add 2 to 2 1/2 inches of water, add a generous splash of white vinegar, and bring to a slow rolling boil.
8. Meanwhile, heat the Canadian bacon in the microwave until warm.  Put a spoonful of Hollandaise sauce onto each slice of English muffin, and then add a slice of Canadian bacon.
9. Gently add the eggs one at a time to the boiling water and cook until done, which is when the whites no longer look translucent and the yolks are still soft and runny.
10. Using a slotted spoon, place 1 egg on top of each English muffin, making sure the water is removed.  Top with more Hollandaise sauce and a slice of olive.