Eggs Benedict with Classic Hollandaise

Ingredients (12)

• ·pieces large eggs
• ·pieces English muffins
• ·slices Canadian bacon
• ·white vinegar
• ·salt
• ·black pepper
• ·fresh chives
• ·pieces large egg yolks
• ·cup unsalted butter
• ·tbsp fresh lemon juice
• ·salt
• ·cayenne or paprika

1. 1

   Make the hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl over gently simmering water (double boiler). Whisk constantly until slightly thickened. Slowly drizzle in warm butter while whisking until smooth and creamy. Season with salt and cayenne. Keep warm.

2. 2

   Cook the bacon: In a skillet over medium heat, lightly brown the Canadian bacon on both sides. Set aside.

3. 3

   Poach the eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for 3–4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

4. 4

   Assemble: Place toasted English muffins on plates. Top each with Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce. Finish with black pepper and chopped chives.