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Monday, May 10, 2010

Eric Ripert's Eggs Benedict

Ok, so I watch Live with Regis and Kelly - so sue me. Anyway, I find their banter very funny and every once in a while, there is something more than a celebrity interview. Eric Ripert's Eggs Benedict recipe is GREAT. It is the easiest Hollandaise sauce I've ever attempted and it works wonderfully AS LONG AS YOU FOLLOW THE INSTRUCTIONS. Stay in the lines and everything will be fine. (And one day I hope to visit his restaurant, Le Bernadin in New York).

~ Enjoy:


4 English muffins, toasted
8 Slices smoked salmon, ham or Canadian bacon, cooked

For the Hollandaise:
2 egg yolks
2 tablespoons lemon juice
10 ounces butter, melted and hot
fine sea salt and freshly ground pepper
(I add Tarragon - to taste)

For the Eggs:
8 eggs
1 teaspoon white vinegar
5 cups water

Combine egg yolks and lemon juice in a blender, turn the blender on medium and drizzle the butter into the blender in a steady stream until the butter has emulsified into the eggs and is fully incorporated. Season with salt and freshly ground pepper and keep warm.

Fill a medium sauce pan with about 5 cups of water and bring to a boil. Add a pinch of salt and white vinegar to the sauce pan of water and reduce the heat to a simmer.Carefully break each egg into a small cup or bowl and gently slide the egg into the water; add more eggs, making sure not to crowd the pan.Let the eggs cook for about 2-3 minutes.Remove the eggs with a slotted spoon and let drain on a towel lined pan or plate.Repeat with the remaining eggs.

To serve, top each half of a toasted English muffin with a slice of ham or Canadian bacon and a poached egg. Spoon the Hollandaise sauce on top and serve immediately. Serves 4

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