Eggs Benedict

By Jahel

Ingredients

• 1 T black peppercorns
• 10 tarragon sprigs
• 2 c + 3 T white wine vinegar, divided
• 3 large egg yolks
• 1 c unsalted butter, melted and skimmed
• 1 T lemon juice
• 1/2 t kosher salt
• 1/4 t pepper
• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices cured ham (Parma or Serrano)

Preparation

Step 1

Combine peppercorns, tarragon and 2 cups vinegar in a small saucepan over medium-high heat. Cook until reduced by half, about 50 minutes. Remove from heat; discard peppercorns and tarragon. Set aside 2 teaspoons vinegar reduction in a small bowl. (Save remainder in an airtight container for another use).
Bring 1 quart water to a simmer in a large saucepan over medium-low heat. Place a heatproof bowl on a pan. Add egg yolks and vinegar reduction; whisk constantly until it forms ribbons when the whisk is lifted.
Remove bowl from heat and slowly whisk in 1/4 cup melted butter. Return bowl to saucepan and cook 2 minutes, whisking constantly. Repeat process with remaining butter until hollandaise mixture reaches a consistency slightly looser than mayonnaise. Whisk in lemon juice, salt and pepper. Set aside.
Boil 3 inches of water in a large saucepan over high heat; reduce heat to medium, and maintain at a light simmer. Add remaining vinegar, and stir briskly to form a vortex. Break 1 egg, and slip into vortex. Simmer 2-3 minutes and remove with slotted spoon. Repeat with remaining eggs.
Spread a small amount of hollandaise on each muffin half, top each with 1 ham slice and 1 poached egg. Top with more sauce.