I fondly remember ordering Eggs Benedict in the cafeteria of the Angus Building, UBC after my early morning classes. When we moved into our first home, Eggs Benedict was one of the first recipes I tried to learn. This recipe is a family favorite often requested for on special occasions such as birthdays and Christmas breakfast.
1 tsp white vinegar
2 English Muffins
4 slices Ham
4 slices Havarti or any mild cheese
3 egg yolks
2 tbsp fresh lemon juice
¼ tsp salt
½ cup butter
8 tbsp light cream
freshly ground black pepper
Put the egg yolks, lemon juice, and salt in the container of a food processor or blender. Blend for 15 seconds. Melt the butter in a small pan until it bubbles. (Do not let it brown.) With the motor running, pour the hot butter into the food processor or blender through the feed tube in a slow, steady stream. Turn off the machine as soon as all the butter has been added.
Scrape the sauce into the top of a double boiler, over simmering water. Stir until thickened, 2-3 minutes. (If the sauce curdles, whisk in 1 tablespoon of boiling water.) Stir in the cream and season with pepper. Keep warm over the hot water.
Bring a shallow pan of water to a boil. Stir in the vinegar. Break each egg into a cup, then slide it carefully into the water. Delicately turn the white around the yolk with a slotted spoon. Cook until the egg is set to your taste, 3-4 minutes. Remove to paper towels to drain. Very gently cut any ragged edges off the eggs with a small knife or scissors.
While the eggs are poaching, split and toast the muffins or toast the bread slices. Butter while still warm. Place the cheese on top.
Place a piece of ham, which you may brown in butter if you wish, on each muffin half or slice of toast.
Trim the ham to fit neatly. Place an egg on top of the ham.
Spoon the warm sauce over eggs and serve.
Serves: 4 servings.