Julia Child's Eggs Benedict

Yes, this recipe can intimidate people, but that is only because poaching eggs are scary; if you follow the process, it's not hard to master the technique. My suggestion, if you're new to poaching, double the amount of eggs so some will turn out to your liking. This recipe is divine and perfect for that Sunday Brunch w/ friends. it's easy to make this visually stunning and can be a show stopper to your table.

Julia's Hollandaise sauce is a simple recipe that is perfect for people not familiar with making sauces. I found it almost impossible to break. Annotated Cooking Notes: I really liked the pin prick technique for prepping the poached eggs. They were some of the best poached eggs I've ever made.

Ingredients:

Poached Eggs and Ham

• Fresh eggs: The freshest possible are recommended.

• English Muffins

• Vinegar: 2 1/2 tablespoons per quart of water (for poaching).

• Ham: One large slice, cut into rounds using a cookie cutter.

• Butter: Melted, used to sauté the ham rounds.

Optional Topping( Not really optional.)

• Parsley: 3 tablespoons, finely minced,.

• Hardboiled egg: 1 whole egg, chopped,.

• Minced ham: 2 tablespoons (using the leftovers from the ham rounds),.

• Salt and pepper: To taste.

• Butter: Used to sauté the minced ham mixture.

Light Hollandaise Sauce

• Butter: 4 oz (heated until bubbling hot),.

• Lemon juice: 1 1/2 tablespoons (plus a few extra drops at the end).

• Water: 1 1/2 tablespoons.

• Salt: 1/4 teaspoon (plus more to taste).

• Eggs: 1/2 an egg and 1 egg yolk,.

• Black pepper: A couple of cracks.

Assembly and Garnish

• Butter: For buttering the toasted English muffins.

• Baby arugula: Used as a garnish to match Julia’s plate presentation.

Instructions How to Poach the Eggs

The recipe has a specific technique called the "10-second firm up" to ensure the eggs keep a cohesive shape.

1. Preparation (The "Firm Up"):

◦ Select the freshest eggs possible.

◦ Using a thin pin or trussing needle, prick the large end of the egg shell about 1/4 inch deep.

◦ Place the whole egg (still in its shell) into boiling water for exactly 10 seconds, then remove it. This helps the egg white hold its shape later without sticking to the membrane.

2. The Water Bath:

◦ Prepare a pot of water for poaching. For every quart of water, add 2 1/2 tablespoons of vinegar.

◦ Bring the water to a "very early boil" or bare simmer.

3. Cooking:

◦ Stir the water to create a vortex (a swirling motion).

◦ Crack the "firmed up" egg into a bowl or ladle and drop it into the vortex.

◦ Keep the water at the "barest simmer" and cook for 4 minutes.

4. Holding and Reheating:

◦ Remove the egg and transfer it immediately to a bowl of cold water to stop the cooking.

◦ When you are ready to serve, place the eggs back into simmering salted water briefly to warm them up.

◦ Dry the eggs on a paper towel before placing them on the muffin.

Directions for Light Hollandaise Sauce

This sauce is best made at the last moment to ensure the emulsion holds. This method utilizes three different pans simultaneously.

1. Prepare the Liquids:

◦ Pan 1: Heat 4 oz of butter until it is "bubbling hot".

◦ Pan 2: Combine 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of water, and 1/4 teaspoon of salt. Bring this mixture to a simmer.

2. Cook the Egg Base (Pan 3):

◦ In a third saucepan over medium heat, vigorously whisk together half an egg and one egg yolk.

◦ Whisk until the eggs are pale and thick.

3. Emulsify:

◦ Add the Acid: Gradually add the hot lemon juice mixture (from Pan 2) into the eggs by droplets, stirring constantly to reach all over the base of the pan. Continue until it becomes a "foamy warm mass".

◦ Watch for Steam: When you see steam rising from the mixture, turn off the heat.

◦ Add the Fat: Pour the bubbling hot butter (from Pan 1) into the egg mixture by "driblets".

4. Finish and Season:

◦ The sauce should result in a thick, creamy, light yellow consistency.

◦ Season with a little more salt, a couple of cracks of black pepper, and a few more drops of lemon juice.

◦ Keep the sauce warm with a lid on (off the heat) until assembled