Andiamo chef Jim Oppat cooks up eggs benedict with hollandaise sauce

Sauce Hollandaise Ingredients: 2 oz Cider Vinegar ½ t Peppercorns 1 sprig Fresh Thyme 1 each Bay Leaf 2 each Parsley Stems 3 oz Water 6 each Egg Yolks 15 oz Clarified Butter 2 t Lemon Juice Salt Cayenne Pepper Method: 1. Combine vinegar with standard sachet and reduce until almost sec, remove from the heat. 2. Add cold water to reduction and strain. 3. Combine reduction with egg yolks. 4. Simmer over water bath, whipping constantly until light, ribbony and triple in volume. 5. Gradually emulsify in warm clarified butter using ratio of 3 fluid ounces butter to 1 egg yolk. 6. Season to taste with lemon juice, salt and pepper. 7. Hold warm for service, over the water bath with no flame. Eggs Benedict Ingredients for 4 servings: Poaching liquid 1 gallon water with 2 cups of Cider Vinegar and 2 Tbls. Salt 8 each Whole Eggs, yolks not broken 8 each Sliced of Canadian Style Bacon 4 each English Muffins (buttered and lightly toasted) 1 pound Spinach, lightly sauteed with olive oil or butter (Optional) 1 recipe Sauce Hollandaise from above As needed Chives, Parsley, Tarragon 1 each Roma tomato, flesh only, small dice Method: 1. Start a tall deep pot to boil with the water, salt and vinegar. 2. In a pre-heated pan, add small amount of oil or butter and sauté the spinach to just get the water out, keeping it green, yet tender. Reserve. 3. Split the English Muffins, lightly butter and toast in oven. 4. Top the toasted muffins with a slice of Canadian Bacon. 5. Then divide the spinach evenly over the Canadian Bacon, making a nest like arrangement to hold the poached egg in place. 6. Poach the eggs for 2-3 minutes, depending on how you like your eggs cooked. 7. Water should be at a gentle simmer, if it is simmering to high, the bubbles will disturb the eggs and not allow them to poach properly, usually breaking the yolks. 8. With a slotted spoon, remove the eggs from the water and allow to drain on a tray with paper towel quickly. 9. Place the eggs on top of the spinach and immediately top with the Sauce Hollandaise. 10. Garnish as desired withs sprigs of fresh herbs or chopped herbs and perfectly diced tomato. 11. Serve at once. 12. Leftover Sauce Hollandaise cannot be re-heated and should be discarded after its single use.