Eggs Benedict still reigns supreme

Fresh dill, tarragon, or other herbs may be added at this point, and blended for an additional few seconds. Makes 3/4 cup.

Cold water
2 to 3 tablespoons white vinegar
1 teaspoon salt
6 large eggs at room temperature

Pour 1-1/2 inches of water into a large skillet. (A 10-by-2-1/2-inch stainless steel pan works well.) Add vinegar and salt; bring to a boil.

Crack eggs, one at a time, into a saucer or individual cups.

Gently slip eggs into water. (Keep water at a simmer once all the eggs are added.) Simmer 3 to 3-1/2 minutes, or until whites are set and yolks are still soft. Simmer for barely 3 minutes if you plan to hold them for later use. (See note below.)

Lift the eggs from the water with a slotted spoon; drain on several layers of paper towels.

If the eggs look a bit shaggy, you may trim the whites with a knife to form perfect circles.

Serves 3 to 6.

Make-ahead note: Eggs may be poached a day ahead of time and held in the refrigerator until just before serving.

After eggs have been poached (following recipe above), use a slotted spoon to remove them from the pan and place them in enough cool water to cover, and then refrigerate them. When ready to serve, use a slotted spoon to carefully lift eggs into a skillet of simmering salted water and heat for about 30 to 45 seconds.

This method is especially helpful if you plan on serving poached eggs in any quantity for, say, a large brunch.

Although Canadian bacon and hollandaise sauce are the traditional accompaniments for Eggs Benedict, alternatives can be equally delicious.

Substitute smoked salmon for bacon, for example, and top with béarnaise sauce and a bit of caviar. (Salmon caviar is a little pricey, but far cheaper than the imported sturgeon varieties. Lumpfish caviar is inexpensive and readily available, especially during the holiday season. It is tinted black, red, and sometimes pale yellow.)

Other alternatives:

Corned beef hash with hollandaise topped with a dollop of ketchup or your favorite salsa.

For a vegetarian alternative, substitute cooked chopped spinach, asparagus, sautéed Portobello mushrooms, or artichoke bottoms for meat; top with poached egg, hollandaise, and chopped hard-boiled egg or snipped chives.

Virtually any thinly sliced meat, such as roast beef, chicken, or poached fish may be used.

Chopped olives, pimento, dill pickle, and chutney make interesting alternative toppings over the hollandaise.

For added flavor, a pinch or more of tarragon, dill, or herbes de Provence, or a teaspoon of Dijon mustard, chopped garlic, horseradish, or capers may be added while blending the hollandaise.

There are several brands of packaged hollandaise and béarnaise sauce on the market. If you want to "cheat" and use them, be sure you use whole milk and real butter, not margarine or oil in their preparation.

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