Eggs Benedict (CS)

By hmp13

Steps to the perfect benedict:
Make the hollandaise
Perfectly poach an egg
Toast the biscuit (or base)
Grill the ham (or meat)

Ingredients

• Hollandaise sauce
• 2 tablespoons salt, plus a pinch
• 2 tablespoons white vinegar
• 2 buttermilk biscuits
• 4 teaspoons butter
• 1/2 teaspoon canola oil
• Two 1/4 inch thick slices smoked ham
• Pinch of white pepper
• 4 large eggs
• 1 plum tomato, chopped
• 2 scallions, chopped (white and green parts)

Preparation

Step 1

Preheat the oven’s broiler.

Make the hollandaise.

Fill a 6 quart saucepan ¾ full with water. Add the 2 tablespoons salt and vinegar to the water and bring it to a lively simmer over medium heat.

Split the biscuits in half and spread each side with 1 teaspoon butter. Toast the biscuits under the broiler until golden brown and the butter is melted.

Spread the oil on the ham and season it with a pinch of salt and pepper. Grill the ham until it is marked and then cut each slice in half.

Crack 1 egg into a small bowl. Imagine that the pot is a clock and make sure the handle is 9:00. Starting at 12:00, drop the egg carefully into the simmering water. Drop the next egg in at 1:00, then 2:00, and so on. This way you will know in which order to remove the eggs from the water. The eggs should be removed with a slotted spoon when they are still jiggly but the yolks are set, after about 1 ½ to 2 minutes.

To assemble the benedict, place 1 half slice ham on top of a biscuit half. The poached egg will be placed on top of the ham. Ladle 1 to 2 tablespoons hollandaise on the egg and then scatter the chopped tomato and a sprinkling of scallions on top.