Poached Eggs

» Ingredients

• eggs (1 to 4 eggs per batch)
• 1 teaspoon salt
• 2 tablespoons white distilled vinegar

» Instructions

1. Fill a large sauce pan with about two inches of water; add salt and vinegar; bring to boil.
2. Crack each egg into a small cup.
3. Lower (the rim of) the cup to the surface of water then slide the egg into the water. Repeat if poaching more than one. Avoid crowding them together.
4. Cover and let the water come to a boil again. Then remove from heat. About 6 minutes for half cooked eggs.
   

Hollandaise Sauce

This version is on the lighter side, less butter, much less. You can use as much as 4 tablespoons of butter per egg yolk; but I tried 2, and it tastes yummy. So I will go with that.

This sauce is a must for eggs benedict.

» Ingredients

• 2 egg yolks
• 1 tablespoon of lemon juice
• 4 tablespoons of water
• 4 tablespoons unsalted butter, melted
• 1 teaspoon of salt
• pinch of cayenne (optional)
• fresh ground black pepper (optional)

» Instructions

1. Whisk egg yolks with lemon juice and water.
2. Set on top of a double boiler with simmer water. Whisk continuously until thicken. (Don't over cook!)
3. Turn off the heat, whisk in one tablespoon of butter at a time.
4. Season with salt, cayenne, and black pepper. (Add more water if too thick.)

» Makes about 1.5 cups; serves 4 egg benedicts (for two people)

Cheesecake Crust

» Ingredients

• 8 whole graham crackers (rectangular size) (4 oz/112g)
• 6 tablespoons unsalted butter, melted (1 tablespoon for the pan)

» Instructions

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 (F) degrees.

2. Break graham crackers into rough pieces and processed in a food processor to fine even crumbs. Mix in 5 tablespoons of melted butter until evenly moistened.
3. Line the bottom of a springform pan with parchment paper. Brush the parchment paper, the bottom, and the sides of the pan with remaining melted butter.
4. Empty the crumbs into the pan, use the back of a spoon, press hard and evenly into the pan bottom.
5. Bake until fragrant and beginning to brown around the edges, about 13-15 minutes.
6. Cool on a wire rack while making the filling.

» Calories: ~1000

» Notes

• Cut the parchment paper larger then the bottom of pan will make it easier to lift up the cake afterward.
• I use a 9-inch springform pan, but 6 or 8-inch should work fine too.