Preparing Eggs Benedict

Ingredients:

English muffins
eggs
2 qts. water
1/4 cup vinegar

Preparation:

Toast English muffins and place in the oven to keep warm. Poach the eggs in a nonstick pan with sloped sides (see photo at right). Heat two quarts of water until just about to boil. Do not bring to a rolling boil or you'll ruin the shape of your eggs.

Add 1/4-cup vinegar to the hot water and break eggs gently into the pan. The vinegar will help the eggs retain their shape. Cook eggs until the whites are firm.

Once eggs are done, remove with a slotted spoon and tap on a clean dry cloth to remove moisture. Place on English muffin and top with Mornay sauce instead of hollandaise.

Mornay Sauce

Ingredients:

1 Tbs. butter
1 Tbs. flour
dash of the following: nutmeg, cloves an d white pepper
1 cup milk
1 cup cheese of choice, such as Parmesan, Swiss or Gruyere
1 Tbs. goat cheese (optional)

Preparation:

Prepare a roux by combining butter and flour. Heat in a small saucepan until the butter is melted, then add nutmeg, cloves and white pepper. Stir in a cup of milk and simmer until thick.

Once thickened, add a cup of your favorite cheese. Throw in a tablespoon of goat cheese for additional flavor.