Eggs Benedict

Ingredients

• •4 English muffins
• •8 large eggs
• •8 slices Canadian bacon
• •3 egg yolks
• •1/2 cup unsalted butter
• •1 tablespoon fresh lemon juice
• •1/4 teaspoon cayenne pepper
• •to taste salt and black pepper
• •1 tablespoon white vinegar
• •for garnish fresh chives

Directions

1. 1Melt butter in a saucepan over low heat. Whisk egg yolks with lemon juice in a heatproof bowl, then slowly whisk in melted butter until emulsified. Season with cayenne, salt, and pepper. Set hollandaise aside.
2. 2Fill a pot with water, add white vinegar, and bring to a gentle simmer. Crack eggs into small cups and carefully slide into water. Poach for 3-4 minutes until whites are set but yolks are runny.
3. 3Meanwhile, toast English muffin halves until golden brown. Warm Canadian bacon slices in a skillet for 1-2 minutes on each side.
4. 4Place a toasted muffin half on each plate, top with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce over the egg.
5. 5Garnish with fresh chives and serve immediately.

💡 For Eggs Benedict, poach eggs and make hollandaise separately, then assemble at once; holding either component too long hurts texture.

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