Eggs Benedict with Shallot Reduction

(Updated 2/17/16) You'll use every burner on the stovetop and dirty a number of saucepans and eat your butter quota for a week, but it's worth it every once in a while for this decadent version of Eggs Benedict. 

Eggs Benedict with Shallot Reduction 

from Brenna 

(Amounts are approximate.) 

1 shallot

4 T white wine vinegar

1/2 C white wine or champagne

2 sticks butter

2 egg yolks, plus number of eggs needed to poach

slices of ham/Canadian bacon

English muffins, or English muffin bread  

Finely dice shallot, put it in a saucepan with 3 T white wine vinegar and white wine or champagne. Cook and reduce until about 1 T of liquid remains.

Melt butter in a separate saucepan.

Put 2 yolks in a double boiler and whisk a bit. Whisk the shallot reduction into the yolks over medium heat until it thickens and holds a trail. Remove from heat. Slowly whisk in butter.

Poach eggs by dropping one at a time in gently boiling water with 1 T vinegar in it.

Put poached eggs on toasted English muffins (with canadian bacon or spinach, etc, on them). Spoon Hollandaise sauce over each one.