Eggs Benedict

• 1 recipe Hollandaise for One (recipe follows)
• Salt
• 1 English muffin (or, if you havent one, use a slice of good white bread)
• A little butter
• 1 or 2 slices ham or prosciutto,at room temperature
• 1 or 2 fresh large eggs
• A few grindings of pepper
• A sprinkling of paprika
• 1 large egg yolk, at room temperature
• 4 tablespoons very cold butter, cut in 12 pieces
• About 1 1/2 teaspoons fresh lemon juice
• Salt
• (makes a generous 1/2 cup)

1. If the hollandaise has cooled, warm it slowly in a small flameproof bowl set over a pan of barely simmering water, whisking.
2. When it is warm, set aside off heat, whisking occasionally, while you prepare the egg(s).
3. Bring a small pot (or a larger one if using two eggs) of salted water to a boil, then lower the heat to a simmer.
4. Meanwhile, split the English muffin, then toast and butter it.
5. Warm the ham or prosciutto in a pan, or quickly in a microwave, and lay on top of the muffin on a plate.
6. Crack 1 egg carefully into a small cup, and slip it into the barely simmering water.
7. (If you are doing 2 eggs, slip the second one in in the same way.)
8. Keep the heat at a gentle simmer, and poach the egg(s) for 4 minutes, spooning the simmering water over the tops now and then.
9. Scoop up the egg(s) with a slotted spoon, let the water drip off, and center on an English-muffin half.
10. Salt lightly, and grind some pepper on top, then spoon on as much hollandaise as you want.
11. Sprinkle on a light dusting of paprika.
12. Instead of ham or prosciutto, use a slice of smoked salmon, with a few capers sprinkled over it.
13. Warm the yolk slowly in a small, heavy pot, such as Le Creuset, set in a saute pan of barely simmering water, whisking vigorously.
14. When the yolk turns lemon-colored and starts to thicken, add the very cold butter pieces one by one, continuing to whisk steadily.
15. As soon as one piece of butter is incorporated, whisk in the next one.
16. If at any point the sauce starts to bubble or separate, immediately remove the pot from the warmth of the saute pan and set it into a pan of icy water.
17. But you should not have this difficulty if you work slowly and patiently.
18. When all the butter has been absorbed and the sauce is warm and thick, season with at least a teaspoon of lemon juice and salt to your taste.
19. To store any remaining hollandaise, put it in a very small saucerlike bowl and film with plastic wrap.
20. It will keep refrigerated for several days.
21. To warm up, let it come to room temperature slowly, then put the sauce in a small pot over warm water, and whisk furiously.
22. It should recover its creamy consistency.
23. If it starts to curdle, quickly remove the pan from the heat and whisk a teaspoon of cold cream into the sauce.
24. Taste and add a little more lemon juice if needed.

hollandaise, salt, white bread, butter, ham, eggs, grindings of pepper, sprinkling of paprika, egg yolk, very cold butter, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/eggs-benedict-378396 (may not work)