Eggs Benedict
| Yield: | 4 servings |
| Categories: |
| 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) |
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