August 15, 2008

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.

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