Eggs Benedict

Ingredients

• •2 English muffins, split
• •4 slices Canadian bacon
• •4 eggs
• •3 egg yolks (for hollandaise)
• •1/2 cup butter, melted until hot
• •1 tbsp lemon juice
• •Salt to taste
• •Pinch of cayenne pepper

Steps

1. 1.Toast the English muffin halves and warm the Canadian bacon in a skillet.
2. 2.Whisk the egg yolks and lemon juice over a double boiler until thickened and doubled in volume, then slowly whisk in the hot melted butter to make hollandaise - the butter needs to be hot, not just melted, or the sauce won't emulsify properly.
3. 3.Season the hollandaise with salt and a pinch of cayenne pepper.
4. 4.Poach the eggs in barely simmering water with a splash of vinegar for about 3 minutes.
5. 5.Assemble each muffin half with bacon, a poached egg, and a generous spoonful of hollandaise.