Classic Eggs Benedict

Ingredients

• 4 English muffins, split and toasted
• 8 slices Canadian bacon
• 8 large eggs
• 1 tbsp white vinegar
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup (1 stick) unsalted butter, melted and hot
• pinch of cayenne pepper
• salt to taste
• fresh chives, for garnish

Steps

1. 1

   For hollandaise: blend egg yolks, lemon juice, cayenne, and a pinch of salt in a blender for 10 seconds. With the blender running on low, slowly drizzle in hot melted butter until sauce is thick and emulsified. Keep warm.

2. 2

   Warm Canadian bacon in a skillet over medium heat for 1-2 minutes per side.

3. 3

   Bring a pot of water to a gentle simmer and add white vinegar. Create a swirl and gently slide in cracked eggs, one or two at a time. Poach for 3-4 minutes for runny yolks.

4. 4

   Remove eggs with a slotted spoon and drain on a paper towel.

5. 5

   Assemble: toasted English muffin half, Canadian bacon, poached egg, and a generous spoonful of hollandaise.

6. 6

   Garnish with fresh chives and serve immediately.