Eggs Benedict

Instructions

1. 1

   Make the Hollandaise Sauce

   • Melt the butter in a small saucepan over low heat. Skim off any white solids from the top and keep the butter warm.
   • Create a double boiler by setting a heatproof bowl over a saucepan of barely simmering water. Ensure the bottom of the bowl does not touch the water.
   • In the bowl, whisk together the egg yolks, lemon juice, dijon mustard, and 1/4 tsp of salt until the mixture is pale and slightly thickened, about 1-2 minutes.
   • Continue whisking constantly over the simmering water until the mixture thickens enough to coat the back of a spoon (about 3-5 minutes). Do not let the eggs scramble; if it gets too hot, lift the bowl off the heat for a few seconds while continuing to whisk.
   • Remove the bowl from the heat. Very slowly, begin to drizzle in the warm melted butter, a few drops at a time, while whisking vigorously. Once it starts to emulsify, you can add the butter in a slow, steady stream until it's all incorporated and the sauce is thick and creamy.
   • Whisk in the cayenne pepper. If the sauce is too thick, whisk in a teaspoon of warm water. Cover and set aside in a warm spot.
2. 2

   Poach the Eggs

   • Fill a wide, deep pot with 3-4 inches of water. Add the white vinegar and the remaining 1/2 tsp of salt. Bring to a gentle simmer over medium heat (around 180-190°F or 82-87°C). You should see small bubbles on the bottom, but the water should not be at a rolling boil.
   • Crack each egg into a separate small ramekin or cup. This makes it easier to slide them into the water.
   • Gently stir the water to create a slow vortex. Carefully slide one egg into the center of the vortex. This helps the egg white wrap around the yolk.
   • Cook for 3-4 minutes for a runny yolk, or up to 5 minutes for a firmer, jammy yolk.
   • Using a slotted spoon, carefully lift the egg out of the water. Dab it on a paper towel to remove excess water. Repeat with the remaining eggs, poaching in batches of 2-3 to avoid overcrowding the pot.
3. 3

   Prepare the Base

   • While the eggs are poaching, toast the English muffin halves until they are golden brown and crisp.
   • In a separate skillet over medium heat, lightly pan-fry the Canadian bacon slices for about 1-2 minutes per side, until they are heated through and slightly caramelized at the edges.
4. 4

   Assemble and Serve

   • Arrange two toasted English muffin halves on each of the four plates.
   • Place a warm slice of Canadian bacon on each muffin half.
   • Carefully set a poached egg on top of each slice of bacon.
   • Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides.
   • Garnish with finely chopped fresh chives and a pinch of extra cayenne pepper if desired. Serve immediately.