Eggs Benedict With White Wine Tarragon Hollandaise Sauce

• 1 loaf of tuscan garlic bread, sliced
• canadian bacon
• poached eggs
• 4-6 yolks from large eggs
• 8-12 tablespoon butter
• 1 shallot finely chopped
• 1 tablespoon white wine vinegar
• 1/2 1 lemon's juice
• dash tabasco sauce
• splash good white wine
• 1/4 cup fresh chopped tarragon
• sliced black olives for garnish

1. To make Hollandaise whisk 4-6 egg yolks in a metal bowl. Add chopped shallot. Put over pot filled halfway with boiling water and continue whisking while slowly adding butter one tablespoon at a time until mixture thickens. If mixture is thickening too quickly remove from heat and continue whisking. When all butter is incorporated add vinegar, lemon juice, Tabasco sauce, white wine & tarragon. Set aside.Toast garlic bread & sear Canadian bacon on both sides.To Poach Eggs:Bring eggs to room temperature. Fill large skillet with water to about 1 1/2 inches below rim. Salt the water and stir in about a tablespoon of white vinegar. Cover and bring water to a boil then decrease heat to simmer. Crack eggs into a small dish. I do mine 4 at a time. Remove lid from water and using a large slotted spoon stir the water gently but quickly enough to make a little whirlpool in your pan. Lower the dish with the eggs to just above the water and tip it so the eggs slip gently into the swirling water. Simmer for 3-5 minutes or until whites are firm but yolks are still soft.To assemble place slice of garlic toast on plate and top with seared Canadian bacon, using a slotted spoon, remove eggs one at a time and rest the spoon briefly on folded up paper towels to remove excess moisture before placing on top of bacon. Drape with Hollandaise sauce. If you wish, sprinkle sliced olives on top. We often serve this dish with slices of ripe avocado in the summer.