Eggs Benedict with Classic Hollandaise

Eggs Benedict with Classic Hollandaise ingredients

• 8 Large eggs
• 2 tbsp White vinegar
• 1 cup Unsalted butter
• 3 Large egg yolks
• 1 tbsp Fresh lemon juice
• 1 pinch Cayenne pepper
• 0.25 tsp Salt
• 4 English muffins
• 8 Canadian bacon or ham slices
• 1 tbsp Fresh chives or parsley (chopped)

How to make Eggs Benedict with Classic Hollandaise

1. **For the Hollandaise Sauce:** Melt butter in a small saucepan over medium-low heat. Skim any foam from the top. Keep warm.
2. Fill a medium saucepan with about 1-2 inches of water and bring to a simmer over medium heat. Place a heatproof bowl (preferably metal) over the simmering water, ensuring the bottom of the bowl does not touch the water.
3. Add egg yolks, lemon juice, cayenne pepper, and salt to the bowl. Whisk constantly for 3-5 minutes until the mixture thickens and lightens in color, reaching a ribbon consistency. Do not let the eggs scramble.
4. Remove the bowl from heat but keep it over the warm water. Slowly drizzle in the warm melted butter, about 1-2 tablespoons at a time, while continuously whisking until all butter is incorporated and the sauce is thick and smooth. If the sauce gets too thick, whisk in a teaspoon of warm water.
5. Cover and set aside in a warm spot, or place the bowl over very low heat on the double boiler (without direct contact with water) for up to 20 minutes, whisking occasionally.
6. **For the Poached Eggs:** Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add white vinegar (this helps the egg whites set).
7. Crack each egg into a separate small bowl or ramekin. Gently slide eggs into the simmering water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks. Use a slotted spoon to carefully remove eggs and drain on a paper towel.
8. **For Assembly:** While poaching eggs, split English muffins in half and toast them until golden brown. Lightly pan-fry or warm the Canadian bacon slices in a skillet until slightly browned.
9. Place two toasted English muffin halves on each plate. Top each half with a slice of warm Canadian bacon, then a poached egg.
10. Generously spoon the warm Hollandaise sauce over each egg. Garnish with chopped fresh chives or parsley, if desired. Serve immediately.

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