Eggs Benedict

Ingredients

• 4 large eggs
• 2 English muffins, halved
• 8 slices Canadian bacon
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• Salt and white pepper to taste
• 2 tablespoons white vinegar
• Water for poaching

Instructions

1. Make the hollandaise sauce by whisking egg yolks and lemon juice in a heatproof bowl over simmering water until thick and pale, about 3-4 minutes
2. Slowly drizzle in melted butter while whisking constantly until sauce is smooth and creamy
3. Season hollandaise with cayenne pepper, salt, and white pepper; set aside and keep warm
4. Toast English muffin halves until golden brown and place on serving plates
5. Warm Canadian bacon slices in a skillet over medium heat for 2-3 minutes per side; place 2 slices on each muffin half
6. Fill a shallow pan with water and add white vinegar; bring to a gentle simmer
7. Create a whirlpool in the water and gently slide one egg into the center; poach for 3-4 minutes until whites are set but yolk remains runny
8. Remove poached egg with a slotted spoon and place on top of Canadian bacon
9. Repeat with remaining eggs
10. Spoon warm hollandaise sauce over each poached egg and serve immediately

Notes

• Use fresh eggs for best poaching results; older eggs have runny whites that spread in the water
• Keep hollandaise warm in a thermos or warm water bath to prevent it from breaking
• If hollandaise breaks, whisk in 1 tablespoon of cold water or start with a fresh egg yolk and slowly whisk in the broken sauce
• Poach eggs just before serving as they are best enjoyed immediately
• A slotted spoon or poaching tool makes removing eggs from water easier
• White vinegar in poaching water helps egg whites set faster and keeps them compact