Hollandaise Sauce
4 Egg Yolks
1 Tbsp Lemon Juice
½ Unsalted Butter, melted
Pinch of Cayenne
Pinch of Salt
Poached Eggs
4 Eggs
2 bottles Red Wine (something light like a Pinot Noir)
4 slices Back Bacon
2 English Muffin
DIRECTIONS
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown bacon in a medium skillet and keep warm.
Now for the eggs. In a medium saucepan heat wine to a high heat without boiling. Crack each egg into a small bowl. Once wine is hot enough, stir wine with a spoon, in a circle to create a whirlpool (this will give the egg the nice shape). Once you have a good swirl going, drop an egg from the bowl in to the swirl. Cook for 3 to 3 ½ minutes.
While eggs are cooking toast English Muffin. Place toasted English Muffin on plate, top each with slice of bacon. Place poached egg on bacon and top with hollandaise sauce. Serve.
Originally published in The Wine Cellar, July 2017.
