The Complete Idiot's Guide to: Traditional Eggs Benedict | New Times Broward-Palm Beach

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The Complete Idiot's Guide to: Traditional Eggs Benedict

When we're kids, Mom always tells us not to buy her anything, that she is perfectly happy with whatever we make her. In my house, she was thankful if my three brothers and I let her sleep in.

Mother's Day has always proven to be the busiest day of the year for restaurants. In our household, cooking meals for Mom shows more gratitude than actually taking her out to eat, even if it is a little more work. Might as well skip the restaurant wait.

A family favorite is Eggs Benedict. Start by browning eight slices of Canadian bacon and toasting four split English muffins. Fill a 10-inch skillet halfway with water and add two tablespoons of white vinegar. The vinegar is pretty much mandatory so your egg white cooks faster and it doesn't spread. Bring to a slow boil. Gently break eight eggs one at a time into the water taking care not to break them. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon.

For the Hollandaise sauce, whisk four egg yolks and one tablespoon of lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). 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 ½ cup of melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in a pinch of cayenne and salt.

To assemble, put a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper and spoon hollandaise sauce over the eggs. Garnish with a sprinkle of chopped parsley.

Optional: Some people add sliced tomatoes and/or spinach to their meals.