Eggs Benedict

Timing is everything, isn’t it? This past week I’ve had so many instances with the people I’ve met and the conversations I’ve had that lead me to believe, I am exactly where I’m supposed to be. God doesn’t make mistakes. An Eggs Benedict is all about precise timing. After a failed attempt last year I vowed to never attempt it again. I used up an entire carton of eggs trying to poach and make a hollandaise sauce which only came out as scrambled eggs. However, this time I got it on the first try! Guess the timing was just right.

*Recipe* - 2 eggs - 1 t lemon juice - 1/2 stick of butter - vinegar - salt - English muffin (I used a piece of toast) - Canadian bacon/ham (I used turkey bacon) - cayenne pepper - chives (optional)

• Fry up some bacon • In a small saucepan on medium heat bring some water to a simmer. DON’T let it boil! Crack an egg into a small bowl. Pour a splash of vinegar into the water. Take the handle of a spoon and stir the water clockwise motion. Gently pour your egg into the center letting the white of the egg envelop the yolk. Set a timer for 4 mins and 30 seconds. Take a slotted spoon and carefully remove your egg and place onto a paper towel to drain. • Melt half a stick of butter. If you have a hand mixer, great! If not a regular blender is fine. Crack an egg and separate the yolk and pour it into blender or into a container that just fits the hand blender blade. Pour in your lemon juice and start to blend. Once mixture has started to become lighter in color, start pouring in your melted butter, SLOWLY! Pour, let it get incorporated, and pour some more. Keep going until you’ve incorporated all your butter. The heat from the melted butter cooks your yolk and emulsifies it. No raw eggs for us, folks! Once completed, add a pinch of salt and cayenne pepper. • On a plate, place your toast, then bacon, poached egg, and then generously pour your hollandaise sauce on top. You can garnish the top with pepper and chives.