Name: Eggs Benedict
Ingredients: 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)

You must remember we are all creatures of imitation: precept may teach us, but it is example that draws us. There is that in us all, that we are always disposed to catch the ways of those with whom we live; and the more we like them, the stronger does the disposition grow. Without our being aware of it, they influence our tastes and opinions; we gradually give up what they dislike, and take up what they like, in order to become closer friends with them. And, worst of all, we catch their ways in things that are wrong far quicker than in things that are right. Health, unhappily, is not contagious, but disease is. It is far easier to catch a chill than to impart a warmth; and to make each other's religion dwindle away, than grow and prosper.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Canadian	Taste1	4	servings

INGREDIENTS

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)

INSTRUCTIONS

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
Converted by MM_Buster v2.0l.

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