by The Waldorf Astoria Hotel
Serves: 4. Preparation time: 30 minutes.
For the Hollandaise Sauce:
For the Stack:
• Cut 10 tablespoons of Unsalted Butter into small cubes and place them in a small microwave-safe bowl. Heat in the microwave for a few 20 second intervals, stirring between intervals, until the Butter is all melted. Set aside. Cut, then squeeze, the Lemon and juice it to get 2 tablespoons of Lemon Juice. Place the Lemon Juice, 3 Egg Yolks, Kosher Salt and Pepper in a blender. Blend on high speed until smooth, about 10 seconds. With the blender on high, slowly stream in the melted Butter and blend until creamy, pale yellow and completely emulsified, about 90 seconds. Some blenders have covers that allow you too add liquids without splattering. Pour this Hollandaise Sauce into a small bowl. Cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming.
• Fill a large high-sided sauté pan about 2/3 full of water and bring to a boil over high heat. Crack 4 large Eggs into 4 ramekins or bowls. Once boiling, reduce the heat to a simmer. Gently pour each Egg into the water, spacing them out. Cook until the white is set but the yolk is still liquid (about 3 minutes). Remove each Egg with a slotted spoon to a plate covered with paper towels. Repeat the poaching process with the other 4 Eggs.
• Finely chop the bunch of Chives to yield 2 tablespoons. Split the English Muffins and toast them to medium brown in a toaster while doing the next step.
• Place 4 slices of Canadian Bacon in a large skillet over medium-high heat. Cook until the Bacon is warmed and crisp on both sides (about 2 minutes per side). Remove them to a plate with paper towels. Repeat the cooking for the other 4 slices of Bacon.
• Assemble the stacks on 4 serving plates. Each guest get two portions. Place two Muffin halves, on each plate, side by side, cover each with one Bacon slice, topped with a Poached Egg. Pour some Hollandaise on each one. Garnish with some Chives and a sprinkle of Paprika for color. Serve warm.
"Eggs Benedict" - It originated in New York City; two stories have emerged. The Delmonico Hotel, in Lower Manhattan, claims their chef, Charles Ranhofer, created it in 1860. He published a recipe for "Eggs à la Benedick" in 1894. The other credible story was that Lemuel Benedict, a retired Wall Street Broker, said he wandered into the Waldorf Astoria Hotel in 1894 to cure his hang-over and ordered "Buttered Toast, Poached Eggs, Crisp Bacon and a hooker of Hollandaise". The maître d' was so impressed with the dish that he put it on the breakfast and lunch menus but substituted English Muffins for the Toast and called it "Eggs Benedict" in honor of Lemuel. Today, the Waldorf Astoria Hotel still claims the creation as theirs. Since then there are dozens of alternate varieties made, like "Eggs Sardou" from New Orleans.
