Today's recipe for Eggs Benedict comes from Smyth, inside the Iron Horse Hotel.

Poached Eggs

Two pots of boiling water, in one pot you will add a ½ cup of distilled white vinegar.

The second pot is for rinsing the vinegar off of the poached egg.

Hollandaise

3 ½ egg yolks per pound of melted butter
Juice of a lemon

You need a double boiler and a bowl to cook the eggs.  Over the double boiler, whisk the egg yolks until nape.

Melt the butter until it is separated into its three components, using the clarified part first whisk in slowly.  Remember, that if the melted butter is to hot for your finger, it is too hot for the egg yolks.

Adjust seasoning with desired lemon.

Additions to the hollandaise:

Capers and dill for smoked salmon Benedict, with sauté spinach and English muffin; Eggs Zdenick, with Holland husk, and petite filet; and the Traditional with ham and English muffin.