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California Benedict

Good breakfast choice for a lazy Saturday

Prep
Cook
Serves 6people
Ingredients
1
tbls. butter
1
egg for each person (+ 1 tsp white vinegar per cup of poaching liquid)
2
cups spinach
4
slices of tomato
2
english muffins
Directions
1.
Butter the bottom of a shallow pan. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Use a small pan if poaching 1-2 eggs, a large one if poaching 3-6 eggs.
2.
One by one, crack each egg into small bowls. We're doing this for two reasons: So you won't break the yolk and it prevents adding bad eggs.
3.
If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk.
4.
Water Temperature: You will want to bring the water to a temperature of about 160 to 180ºF (71-82ºC). As a rule of thumb, bring the water to a boil, and then reduce it to a simmer before cooking.
5.
Do not drop the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs.
6.
Do not add salt, which would do the opposite and loosen the whites.
7.
Poached eggs are cooked for 3-5 minutes. Removed from the poaching liquid with a slotted spoon and set eggs aside in a small glass ramekin.
8.
To prepare the benedict toast off the tops of the English muffins in the oven by BROILING
9.
Once browned, place the spinach and tomato on top of the muffin and top with the poached egg.
10.
Hollandaise Sauce:
11.
3 large egg yolks
12.
1 tablespoon water
13.
1/4 teaspoon kosher salt
14.
1/2 teaspoon ground cayenne, divided
15.
3 to 4 tablespoons freshly squeezed lemon juice strained, divided
16.
8 ounces cold unsalted butter, cut into tablespoon-size pieces
17.
1/4 teaspoon sugar
18.
Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
19.
Put the double broiler over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
20.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.

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