Eggs Benedict

1 lb                  Ham, thinly shaved

8                      English muffins, split

2 tsp                White vinegar

16                    Eggs

Salt and pepper, to taste

Hollandaise sauce, see recipe below

Parsley, freshly chopped for garnish

Brown ham in a medium skillet.

Toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. Bring to a slow boil. Gently crack one of the eggs into the water taking care not to break the yolk. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1 /2 minutes or until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the water to drain off of the egg.

To assemble: Lay one ounce of shaved ham on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over egg. Garnish with chopped parsley.

Yield: 4 servings

Hollandaise Sauce

8                      Egg yolks

2 Tbsp            Lemon juice, freshly squeezed

1 Tbsp            White wine

2 sticks           Unsalted Butter, melted

Dash               Hot Sauce

1 tsp.               Salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. As you would a double boiler, place the bowl over a saucepan containing simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Don’t let the eggs get too hot or they will scramble. Slowly drizzle in melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, whisk in hot sauce and salt. Cover and place in a warm spot until ready to use. Can be made 30 minutes in advance. If the sauce gets too thick, whisk in a few drops of warm water before serving.