Had some Black Forest ham left over from sandwiches, so Sweet Tooth asked for Eggs Benedict and hash browns this morning. It had been a while, and I forgot just how good they are!!!
Yep, secret is to use a small soft whisk, and NEVER stop stirring until done. Two egg yolks mixed well, then 2 TBSP cold water, 1 TBSP lemon juice, 6-8 pats of butter. Low heat to prevent overcooking and curdling.
I had it at a restaurant in Portsmouth New Hampshire a while back with lobster instead of Canadian bacon or ham. It was a 15/10. Trying to figure out how to get back there.