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Eggs Benedict

Time 20 minutes
Yields Serves 6
Eggs Benedict
(Mel Melcon / Los Angeles Times)

Hollandaise sauce

1

Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

2

Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly

1

Grill the bacon, reserve in a warm oven. Split and toast the muffins, (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

2

Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

3

Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. Serve with well-drained, steamed spinach and a good Chardonnay.

From “The Gourmet Cookbook, Volume 1.”.

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