Eggs Benedict

To poach the eggs: Bring a large pot of water to a simmer (about 5 inches deep of water), add the vinegar and salt and carefully crack each egg individually...See more » To poach the eggs: Bring a large pot of water to a simmer (about 5 inches deep of water), add the vinegar and salt and carefully crack each egg individually into a small shallow cup (being very careful not to break the yolk). Gently swirl eggs into the pot of simmering water. Simmer for about 3 minutes and remove the eggs to a cold water bath to stop the cooking. Drain on clean paper towels. This can be done in advanced. Note: don’t simmer more than 2 eggs at a time. To prepare the Hollandaise Sauce: In a glass bowl, over a pot of simmering water combine the egg yolks, water, and 1 teaspoon of the lemon juice. Whisk the mixture constantly (without letting the bottom of the bowl touch the simmering water) until the eggs begin to thicken and streaks begin to form when you whisk the eggs. Note: if the eggs are cooking to fast remove the bowl from the simmering water and whisk off the heat for 30 seconds. Then return to heat. Once the eggs begin to show streaks start adding the butter 1 tablespoon at a time whisking constantly, adding more butter only when the previous tablespoon of butter has been incorporated. Season with salt and pepper and lemon juice to taste. Set aside. To prepare the Brioche and Jam: Cut 4 pieces of brioche with a 6-inch round cookie cutter. The pieces should be about 6 inches in diameter x 1½ inch in height. Brush the brioche with butter and season with salt. Sear for 45 seconds on each side on a hot skillet. Melt the remaining butter in the same skillet and cook the ham until crisp. To assemble the eggs benedict: Set 4 hot plates on a clean work surface. Place a round piece of brioche in the center of each plate, cover with 2 slices of jam and top with 2 poached eggs, generously spoon the hollandaise sauce over the eggs and serve.See less »