Tri-Tip Eggs Benedict

Ingredients

• • 2 Tbs unsalted butter
  • 2 English Muffins, split
  • Leftover Bill Bailey's Tri-Tip Roast, warmed and thinly sliced
  • 4 eggs, poached
• For the Blender Hollandaise
  • 8 egg yolks
  • 1 Tbs heavy whipping cream
  • 1 Tbs fresh lemon juice OR white wine vinegar
  • salt and freshly ground pepper
  • dash cayenne pepper or hot pepper sauce
  • 1 lb unsalted butter, clarified and hot

• Preparation Instructions

1. Wash hands with soap and water.
2. To warm the leftover Bill Bailey's Tri-Tip, heat oven to 200°F. Wrap leftover Tri-Tip tightly in foil and placed in heated oven until warmed through.
3. To poach the eggs, combine the water, vinegar and salt in a sauce pot and bring to a gentle simmer. Crack an egg into a ramekin or small bowl. Use a spoon to stir the water to form a tornado effect, then carefully slide the egg into the hot water. Quickly repeat, poaching 4 eggs at a time. (Wash hands with soap and water after handling uncooked eggs.) Turn the eggs occasionally with a spoon, until the whites are firm and the yolks are still soft, about 3 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel to remove any excess water.
4. Meanwhile, as you wait for the water, vinegar and salt to simmer make the Blender Hollandaise. Place the egg yolks, heavy cream, lemon juice or vinegar and seasonings in a blender and blend until the mixture is frothy. (Wash hands with soap and water after handling uncooked eggs.) With the blender running, SLOWLY pour the hot, melted butter into the mixture. The sauce will thicken as the butter blends with the egg yolks. Adjust the seasoning to taste and serve immediately or keep warm until ready to serve.
5. Toast the English Muffins on a warm buttered griddle or in a toaster.
6. Top the toasted English Muffins with slices of warmed Tri-Tip, a poached egg and spoon Hollandaise Sauce over the top.