Eggs Benedict with Homemade Hollandaise

Serves 8 hungry firefighters

  • 24 eggs plus 9 egg yolks
  • 18 ounces, or 36 tablespoons, of clarified butter, plus some extra for brushing muffins
  • 1½ teaspoons salt
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons Tabasco
  • 4 teaspoons lemon juice
  • 24 slices Canadian bacon
  • 12 English muffins, halved
  • 2 tablespoons vinegar

To make the hollandaise, separate 9 egg whites from eggs yolks. Place the egg yolks into a stainless steel bowl. Add 1 tablespoon cold water. Whisk together. Place a stainless steel bowl on a bain-marie or double boiler. Whisk until eggs are thick. Do not scramble them. If they are too thick, add warm water. Remove eggs from heat. Add clarified butter slowly, about 2 ounces of butter per egg. Add salt, cayenne, Tabasco, and lemon juice. Whisk together. You should taste the pepper, the salt, and the lemon juice. Set aside in warm place. Do not leave on heat.

Turn on broiler. Brush each side of each egg muffin with butter. Place them on a pan in the broiler for about 30 seconds, or until they turn brown. Remove when done. Place a large frying pan over medium heat and fry the bacon, about 30 seconds on each side. Lay bacon over the top of each muffin. Bring 3 inches of water and 2 tablespoons vinegar to a boil. Reduce heat to a simmer. Crack eggs into water. Poach the eggs for 3 minutes. Remove with a slotted spoon and place the eggs on the muffins. Add hollandaise and serve. Garnish with paprika and fresh parsley.