Title: Eggs Benedict
Categories: Taste1
Yield: 4 servings

8 sl Brioche; each cut 1/2" thick
Unsalted butter; to taste
8 sl Canadian bacon
8 lg Fresh eggs
=== FOR THE SAUCE ===
1/4 c Dry white wine
2 tb Tarragon vinegar
2 tb Finely-minced shallot
3 Egg yolks
2 tb Cold water
1 tb Cold unsalted butter
1/2 c Melted unsalted butter
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Minced fresh tarragon
Fresh tarragon sprigs for
-garnish; (optional)

Preheat oven to 375 degrees. Brush slices of Brioche with butter, arrange
on a baking sheet and bake in oven until lightly golden. Heat a grill pan
over moderate heat until hot. Add bacon and cook for 2 minutes on each
side, or until lightly browned. In an egg poacher filled with simmering
water, add the eggs and simmer them until cooked to taste. Make the sauce:
In a saucepan combine the wine, vinegar and shallots and simmer the mixture
over moderately-high heat until reduced to 2 tablespoons. Add the egg yolks
and water and whisk until thick enough to see bottom of pan between
strokes. Add butter and whisk until melted. Slowly add melted butter, a
tablespoon at a time, removing pan from heat from time to time to prevent
curdling, and continue to add butter until sauce is smooth and creamy.
Season with salt, pepper and stir in fresh herbs. To assemble: Arrange two
slices of bread on each of four serving plates, top with bacon and egg and
nap with sauce. Garnish with fresh herbs. This recipe yields 4 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4831 broadcast 01-01-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-28-1998

Suggested Wine: Suggested drink: Bloody Mary

Recipe by: David Rosengarten

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