Authentic American Eggs Benedict

Ingredients for 4 servings:

• 2 tsp white wine vinegar
• 8 large eggs
• 2 tbsp butter, salted, soft
• 4 rolls (English muffins or toasties)
• 8 slice(s) Bacon, Canadian or cooked ham
• 4 large egg yolks
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard, if desired
• 12 tbsp unsalted butter, melted
• Cayenne pepper
• Salt
• 1 drop of Worcestershire sauce, if desired
• some paprika powder for garnishing
• Chives, cut into fine rolls for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Authentic Eggs Benedict

To poach eggs, bring enough water and the vinegar to a boil in a sufficiently large pot, reduce the heat slightly, and stir the water with a spoon handle until a small whirlpool forms. Now carefully drop the beaten eggs, one at a time, into this whirlpool. The gentle swirling motion will ensure that the egg whites perfectly coat the yolks. Leave the eggs in the water for 3 minutes each, then remove them with a slotted spoon and place them on a plate lined with kitchen paper. In the meantime, toast the muffins or toasties and brush them with butter. Heat a frying pan over medium heat and brown 4 slices of bacon or ham for 1 minute on each side, then transfer them to large plates. To serve, place 2 muffin or toastie halves on a warm plate, place a slice of ham on top, and place the poached eggs on top of the ham. Now spoon the hollandaise sauce over the eggs, one tablespoon at a time, and garnish with chives and paprika, if desired. To make the hollandaise sauce, place a large bowl over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Whisk the egg yolks, lemon juice, and mustard (if using) in the bowl until well blended. Add the melted butter in a thin stream to the mixture, whisking constantly until the whisk leaves traces in the sauce. If it’s too thick, add a few drops of hot water. Season to taste with salt and cayenne pepper—and a drop of Worcestershire sauce, if desired. Keep the sauce warm over the bain-marie until ready to use, stirring occasionally.