Eggs Benedict

I never really liked eggs benedict, until I met my wife. Now, it's one of my favorite breakfast meals. Hollandaise has the reputation for being difficult to make, but with this recipe, it is a snap. It has the right balance of velvety goodness with a hint of citrus and spice. Make the hollandaise first, then poach the eggs. While the eggs poach, toast the English muffins and brown the Canandian bacon. Working in this order allows you to finish everything just about at the same time.

2 egg yolks
1/2 teapsoon water
1/8 teaspoon sugar
6 tablespoons unsalted butter, chilled and cut into small pieces
1/8 teaspoon kosher salt – omit if using salted butter
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
4 slices Canadian bacon
2 English muffins, split
2 teaspoons white vinegar
4 eggs
Salt and pepper, to taste

Pour 3 inches of water into a medium pot; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, until the mixture thickens slightly.

Remove the bowl from over the pot and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Do not add all butter at once or the sauce will break. Wait until a piece is completely melted before adding another piece.

Add the salt, lemon juice, and cayenne pepper. Keep warm on stovetop.

Fill a medium pot halfway with water. Add white vinegar to the cooking water. Bring to a slow boil.

Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.

Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Brown the bacon in a medium skillet over medium heat and toast the English muffins.

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.

Bacon and Spinach Stuffed Chicken

4 slices turkey bacon, chopped
1 cup baby spinach, roughly chopped
1/4 cup crumbled goat cheese
5 button mushrooms, chopped
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1/2 cup skim milk
1 tablespoon flour
3 tablespoons olive oil
Salt
Pepper

Heat a medium sauce pan over medium heat.  Add one tablespoon of olive oil.  Add bacon and cook until just crisp.  Remove from heat and drain on paper towels.

Combine spinach, goat cheese, mushrooms, salt and pepper in a bowl.  Add bacon and stir to combine.

Place 3 - 4 tablespoons of spinach mixture on one half of a chicken breast, pressing down slightly.  Fold the other half over and secure with toothpicks.  Season with salt and pepper. Repeat with the other breast.

Using the same pan you cooked the bacon in, add one tablespoon of olive oil and heat over a medium flame.
Add chicken once the pan is hot and cook for five minutes on one side.  Flip the breasts over, cover and cook for 9-11 minutes. 

Remove breasts from pan and keep warm. 

Add remaining tablespoon of olive oil and flour to pan and stir for 3 minutes, being sure to scrap up any bits from the bottom of the pan.  Add the rest of the spinach mixture and saute for a minute.  Add milk, stirring well.  Bring to a boil, stirring constantly until the sauce thickens slightly. 

Serve chicken warm with the sauce.