Dueling Benedicts Recipe

How to make it

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• Egg poaching:
• In a deep skillet of simmering water, add 1 tbsp. of white vinegar to the three inches of simmering water. Break in whole eggs and cook until just below a solid yolk setting. don't poach more than four eggs to control doneness. Whites firm and yolks runny is the goal. Use a slotted spoon to remove eggs from poaching liquid, drain well, before topping toasted English muffin.
• Blender Hollandaise
• 4 egg yolks
• 2 Tbsp of fresh lemon juice
• 1/2 tsp of salt
• generous pinch of white pepper
• 1 cup of melted butter
• Melt butter until foaming (not browned), add in a slow stream to egg yolks, lemon juice and seasoning in a blender cup base. Blend until foamy and thickened. Reserve in a thermos.
• Kicked Up Mornay sauce
• Heat 1 1/2 tbsp. of unsalted butter and 1 1/2 tbsp. of olive oil over low heat in a large saucepan. Whisk in 3 tbsp. of flour and cook a few minutes. In a small sauce pan, heat 1 cup of 1 % milk with one half of a small peeled onion, a bay leaf, and a half dozen of whole black peppercorns, over gentle heat, do not scald. Strain hot milk into a quart measuring cup (discard solids) and add one teaspoon (or cube) of chicken base and stir to mix. Off the heat, stir the seasoned hot milk into the butter/oil/flour mixture. Back over low heat, cook slowly whisking all the time until thickened. Add 1 tsp of worchestershire sauce, 1 tbsp of dijon mustard, a generous scraping of nutmeg and one cup of shredded parmesan cheese. Stir well, reserve.
• Assembly in layers.
• Corn Beef Benedict -Toasted muffins,Hot crumbled corn beef. Poached egg and spoon over hollandaise.
• Hot Brown Benedict-toasted muffin, slice of tomato, slice of turkey, poached egg, crisscross bacon slices, kicked up mornay sauce.