Perfectly Poached Eggs

Recorded February 2, 2007. Adapted from Julia Child's first TV series on PBS. A family favorite and SIGNATURE DISH.

12 inch non-stick saucepan with 1 1/2 inches water
1 oz white vinegar
2 eggs, at room temperature (freshest possible, USDA grade AA if available)
English muffin split, toasted, and buttered [Thomas™ is best]

Add the vinegar to the water and over medium heat bring to a fast simmer. Crack an egg carefully into a small bowl with a flat edge. Lower the edge the bowl under the water and gently tip the egg into the hot water. Repeat for the other egg. Let them both sit undisturbed in the hot water until the whites begin to set up. Gently loosen with a spatula so they are floating. Spoon hot water over the eggs to help them cook on top. After the whites are set and the yolks are beginning to thicken (about 3 minutes), lift each egg out with a slotted spoon. Blot bottom and top with a clean towel. Put a muffin (or biscuit) half on top of the egg and holding it in place with the free hand, invert and place on the serving plate. Season with salt and freshly ground pepper. Serves one. May be doubled but don't overcrowd pan. Goes well with a side of home fries.

Eggs Benedetto

Prepared and recorded December 18, 2009. Substitutes prosciutto de Parma for Canadian bacon, and uses a commercial, but authentic, Hollandaise.

Eggs Benedetto with a side of Hash Browns

2 Perfectly Poached Eggs
English muffin, split and well toasted
butter, softened
prepared Hollandaise sauce (Trader Joe™)
1 thin slice prosciutto

Start the muffin toasting and the water boiling. Prepare two poached eggs. Warm the prosciutto in small skillet in a little water to rinse out some salt. Assemble stacks when eggs are done: muffin, lightly buttered; then a small pile of prosciutto; then an egg; top with a generous covering of Hollandaise gently warmed in the microwave.