EGGS BENEDICT

Hollandaise Sauce

6 Egg Yolks
6 oz. Warm Clarified Butter
1 Tsp. Lemon Juice
3 Dash Tabasco Sauce
Pinch White Pepper

In a stainless steel bowl, whip egg yolks ribbon and triple in volume. Gradually add the warm clarified butter as you constantly whip the mixture. Add the lemon juice and adjust the seasoning to taste.

Poached Eggs

1 qt. Water
t Tbsp. White vinegar
8 eggs.

Bring water and vinegar to a boil, then reduce to a simmer. Crack the eggs into simmering water and gently stir with a slotted spoon to keep the eggs separated. Remove the eggs with the slotted spoon and place in ice water to stop the cooking process.

To Prepare the Eggs Benedict

4 4 oz. Slices of Black Oak Ham
8 toasted English Muffins
8 Poached eggs
8 oz. Hollandaise Sauce

Toast English muffins and place on four warm plates. In a hot pan or griddle, heat ham slices and place on top of the English Muffins. With a slotted spoon, remove two eggs at a time from the ice bath and place back into simmering water for approximately 30 seconds. Place two eggs on each slice of ham. Repeat process until all four plates are finished. Top the eggs with Hollandaise Sauce and serve immediately.