HAPPY EASTER with Eggs Benedict

Since having my daughter I have been trying to solidify our family holiday traditions.  Two years ago we invited friends over for an Easter brunch of eggs benedict.  That year I bought Williams Sonoma's egg  poacher pan and their fun Easter linens and we decorated cupcake's in the shape of Easter eggs with my egg shaped muffin pan.  It was AWESOME!  I wanted to recreate that Easter brunch of years gone by.  It isn't as though my daughter can appreciate it at 9 months, but it makes me feel better knowing she has something to look forward to at the holidays. 

The first time I made eggs benedict, I used a recipe that called to combine the egg and butter in a blender with the butter cooking the egg.  It emulsified FABULOUSLY, but while I was keeping it warm on the stove as my friends were showing up, it separated.  It was still GREAT...what isn't great smothered in egg and butter?...but it didn't make for a pretty presentation. 

This recipe ROCKED!  I cooked up the hollandaise sauce in a homeade double boiler using a metal mixing bowl over a pan of boiling water.  The key to this recipe is whisking the sauce the entire cooking time as you slowly add the butter.  AND....it didn't separate!  I left it out ALL DAY expecting it to separate and it didn't!  I had to throw it out afterward, but at least I was reassured that this recipe is fail safe. 

I poached (HAHAHAHA) this recipe off Allrecipes.com.  This truly is a handy website.  I LOVE that the recipes are rated.  There is nothing worse that spending a huge amount of time creating a dish only to find that it BLOWS! 

Eggs Benedict
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.  (FYI - This pan from Williams Sonoma makes poaching eggs so EASY!  Sadly, the pan has doubled in price since I bought it two years ago.)

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

My only complaint about this recipe is that I thought it tasted a little too lemony.  Alex and my mom LOVED it!  Sometimes I wonder if they say that stuff to make me feel better about slaving away in the kitchen.  You'll have to let me know what you think!