Eggs Benedict is one of those dishes that lives or dies by its hollandaise. Most versions you'll get around town are made on the morning prep shift and kept warm for hours — by the time it hits the plate, it's broken, oily, or worse, congealed. Ours is whisked to order, by hand, in a stainless bowl over a low flame. Sixty seconds of attention every time.
The base is a toasted English muffin from a small bakery in Allapattah. On top, two slices of prosciutto warmed through (we prefer it to Canadian bacon — leaner, a little more punch). Then the eggs, which we poach in a shallow pan with a generous splash of white vinegar to keep the whites tight.
The sauce: three egg yolks, a tablespoon of lemon, melted clarified butter whisked in slowly, a pinch of cayenne. It should be the colour of butter, the texture of slow cream, with just enough acidity to wake up the prosciutto. A few chives on top, cracked pepper, plate.
It's $19 and it's on every section's table by 10am on Saturday. Order it once and you'll understand why the recipe hasn't moved in eight years.
