Eggs Benedict

Ingredients

• 4 egg yolks
• Juice of 1/2 lemon
• 1/4 cup chardonnay wine
• 4-6 oz clarified butter
• Coarse salt and cayenne to taste
• 8 eggs
• 8 English muffin halves, toasted
• 8 slices Canadian bacon, heated
• Chopped fresh parsley for garnish, optional
• Chopped fresh chives for garnish, optional
• Coarse salt and pepper to taste
• Vinegar for poaching water

Instructions

1. Whisk together the egg yolks, lemon juice, and wine in a large metal bowl until frothy, about 2 minutes.
2. Add the bowl to a double boiler over low to medium heat and whisk vigorously until very foamy with no liquid egg at the bottom, about 3 to 4 minutes.
3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne, and set aside.
4. Add vinegar to a medium pot of water and simmer over low to medium heat.
5. Stir the water with a spoon for 10 seconds to create a vortex. Add 1 egg to the center so the whites wrap around the yolk. Cook for 2 to 3 minutes until the whites are set but the yolk is runny.
6. Remove the egg and season with salt and pepper. Repeat with the remaining 7 eggs.
7. Place toasted English muffin halves on plates and layer with Canadian bacon, poached eggs, and hollandaise sauce. Garnish with cayenne, parsley, and chives if desired.