Eggs Benedict (Celebrity)

10 pcs. of Fresh Eggs

1 gal. Water

1/2 cup Vinegar

1 lbs. Butter, melted and clarified

1 1/2 oz. Pasteurized Egg Yolk

1 tbsp. Fresh Lemon Juice

1 tbsp. Water

Sal and Ground White Pepper to taste

1 pcs. English Muffin, cut in half and toasted

2 pcs. Smoked Salmon slices (substitute with sauteed spinach or Canadian bacon if preferred)

2 pcs. Poached eggs

2 tbsp. Hollandaise sauce

1/2 tsp. chives, finely chopped

In a pot, bring water to a simmer and add vinegar.  Crack 2 fresh eggs and place them into the water separately.  Cook for about 3 minutes. When the eggs start to float, they will be cooked. Remove eggs with slotted spoon and set aside to drain any remaining water before plating.

Add the egg yolk, lemon juice, salt and white pepper into a mixing bowl. Vigorously whisk together until the mixture has thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water.  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 the melted butter and continue to whisk until the sauce has thickened and doubled in volume.  Remove from heat and adjust seasoning to taste.  If too thick, whisk in a small amount of warm water. Cover and place in a warm spot until ready to use.

Place toasted muffin on a plate.  Add smoked salmon (substitute with sauteed spinach or Canadian Bacon if preferred).  Place 2 poached eggs on top of salmon. Add hollandaise sauce over the eggs.

Garnish with chopped chives.