Eggs Benedict: Lox, Toasted English Muffins, Lemony Hollandaise

I had gone to Idylewild Farms on Friday in Acton and boy was I in for a surprise. The lady at Kitchen Outfitters (a gem of a store! everything you need from baking to pickling..I LOVE this place!) recommended me to head over there for their selection of chocolates and I quote.."in large pound blocks." This place was really something else.. I'm guessing that theres a large population of Thai people in Acton because at the ready-made-food section they had plenty of thai eats.. pad thai, summer spring rolls, thai iced tea..and peeking into the the little kitchen lodged at the side I did see a handful of thai ladies happily mixing up a large bowl of papaya salad..mmm...! Idylewild brings in a lot of brands Ive never heard of and they're mostly from around the east coast, and neighboring towns. I was most excited with the array of asian sauces, noodles, vegetables, and spices. And I saw it coming of course..I nearly bought the whole store and a few other things.. Including... chanterelles, hen of the woods or otherwise known as maitake mushrooms, fresh baguettes, local vermont gorgonzola, and I also picked up Idylewilds own backyard honey..deee-lish!

So the next morning..still enthralled and inspired by my experience in Acton I woke up with only one thing on my mind. Eggs Benedict! I love mine with lox, its oiliness, silkiness, lusciousness, (so many nesses) saltiness, and savoriness, comes full circle with the combination of the fresh yeasty pungent aroma and crunch of toasted english muffins, with the full bodied mouth coating hollandaise to bring it all together. As I am fond with my lox...I am also picky with my preference of eggs..I like organic eggs...the eggs that when cooked (any style) the yolks once exposed (pierced, poked, cut, broken, tampered, forked, dipped) are gleaming a bright orange almost a shiny matte sunburst. I love it best when poached because of this, when you cut through its thin white membrane and watch the luscious yolky waterfall streaming down onto the plate coating everything in its path....oh..and yes.. I have pictures to prove this.

What did I tell ya! Best Golden Waterfall EVERR!

And the best part is when you sop it up with the leftover muffin..mm

..Oh..and pictures below are not for the faint of heart..

Unfortunately caught in action ..it may have been a laughing

matter...or not quite really..

..don't mind the legos behind..T's countless

hours before bed..and he still complains about being tired

..what a shock

"c'mon t...got it yet??"

this would be my angry face..he told me to keep still!

complained how I was moving too much, sure it wasn't

the photographer? hehe...

Eggs Benny: Lox, English Muffins, Lemony Hollandaise

Yield: 2 hungry bodies

4 Large Organic Eggs

2 T Vinegar

2 English Muffins

4 Slices of Smoked Salmon

Pinch of salt

Crack of pepper

Lemony Hollandaise:

4 Egg Yolks

½ cup European Butter (melted)

1½ T Lemon Juice

Pinch of Salt

Pinch of Cayenne

To start things off make the hollandaise. Set up a bain marie, place about 3 inches high of water in a sauce pot and bring it to a gentle simmer. You can melt the butter in a microwave-safe bowl and have it ready next to the stove. In a bowl add your egg yolks and lemon juice and whisk in a frenzy till it doubles in volume. It will become thick, glossy, and pale-ish. Now once you’ve got there place the bowl over the simmering pot and continue to whisk. Be sure that it isn’t boiling or you’ll get lemony scrambled eggs..(which doesn't sound so bad!) While whisking add the butter in a slow steady stream, It will take practice to multitask but if you have a buddy with you..put them to work! Keep on whisking until it has doubled in volume and has a thicker (almost ribbony) consistency. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

For the eggs benedict, fill a medium saucepot with just enough water equivalent to the height of a shelled egg. Bring it to a point where you can see tiny bubbles forming on the bottom and sides of the pot with the 2 tablespoons of vinegar. Crack your egg into the hot water slowly and directly..crack the rest of the eggs the same way. Let it sit, maintaining the heat for about 3-4 minutes. Use a slotted spoon to ease the egg off the bottom if it sticks. Prepare a paper towel to drain the poached eggs when they are done. Sprinkle with salt and put it aside in a warm spot. During the 3-4 minute wait, slice muffins in half and toast until golden brown. To assemble, place the toasted muffin sliced side up lay a slice of salmon, then the poached egg and lastly add a healthy dollop of hollandaise.