Eggs Benedict

By Leonard Rede

Serves 4

Ingredients

8 eggs

1. In a non-reactive pot, combine wine, shallot, tarragon, and pepper flakes. Reduce to a couple of tablespoons, then add white vinegar. Remove from heat and strain through a fine mesh sieve.

2. In a large sauce pan, heat about 1 inch of water to medium boil.

3. In a stainless-steel bowl, large enough to fit over the top of pot, combine egg yolks and wine reduction.

4. Whisk over pot until mixture triples in volume, stir continuously careful not to scorch. When egg mixture is almost dry, remove bowl from heat, and continue stirring incorporating residual heat. Add melted butter using ladle, about an ounce at a time. If mixture is too thick, add a little water. Season with lemon juice, salt, and Tabasco. (Make ahead and store in a warmed thermal carafe.)

5. Heat a pot of water to medium boil. Add 2 tablespoons white vinegar. Swirl water to create a whirlpool. Crack eggs into a small bowl two at a time. Gently add eggs to simmering water.

6. Toast English muffins and spread with butter. Heat Canadian bacon and place a poached egg on each. Top with hollandaise and garnish with chives.

7. Serve with fresh fruit and potatoes.

Click here to see Lenny's article on brunch and sparkling wines.

April 2017