Truffled Eggs Benedict (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Truffled Eggs Benedict
Serves 4 4 Toasted English muffins (8 halves) 8 1/4" slices of Truffled Ham (Have us slice the ham thick then cut out nice rounds from it using a glass or ramekin) 8 poached eggs (a drop or two of rice wine vinegar will keep them together - thanks for the tip, mom!) Hollandaise Sauce (see recipe below). You can cheat and buy the Knorr brand Hollandaise sauce mix but it's not that much easier, really. Hollandaise Sauce Serves 4 3 egg yolks 1 cup butter, softened, cut into pats Juice of 1/2 a lemon (strained) 3 Tbsp. water	Here's a pretty simple recipe for a classic breakfast. Beat the yolks with the water in a heat-proof bowl. Place bowl over simmering pot of water (double boiler style). Wisk in the butter one pat at a time (for about 15 minutes) until frothy. Remove from heat then wisk in lemon juice. Put it all together Toast the muffins, poach the eggs, pour the sauce over each muffin-truffled ham-egg assembly. Top with cracked pepper and eat. Mimosa anyone?
Posted by Pat on November 29, 2006 12:24 PM