Eggs Benedict

Ingredients

For the Benedict:

• 2 English muffins, split

• 4 large eggs

• 4 slices Canadian bacon (or ham)

• 1 tablespoon white vinegar

• Salt and black pepper to taste

• Fresh chives or parsley (optional, for garnish)

For the Hollandaise Sauce:

• 3 egg yolks

• 1 tablespoon lemon juice (freshly squeezed)

• ½ cup (1 stick) unsalted butter, melted and warm

• Pinch of salt

• Pinch of cayenne pepper (optional)

Instructions

Split and toast the English muffins until golden brown. Set aside on warm plates.

In a skillet over medium heat, cook the Canadian bacon for 1–2 minutes per side until heated through and lightly browned. Place one slice on each toasted muffin half.

In a heatproof bowl set over a pot of gently simmering water (double boiler style), whisk egg yolks and lemon juice until slightly thickened. Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and becomes smooth. Season with salt and cayenne. Keep warm.

Bring a saucepan of water to a gentle simmer and add vinegar. Create a gentle swirl in the water and carefully crack each egg into the center. Cook for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Place a poached egg on top of each bacon-topped muffin half.