Eggs Benedict

Instructions

1. 1

   Start by making the hollandaise sauce: Melt butter in a small saucepan until fully liquid and hot. Set aside.

2. 2

   In a double boiler or heatproof bowl over simmering water, whisk egg yolks with lemon juice until pale and slightly thickened (about 2-3 minutes).

3. 3

   While whisking constantly, slowly drizzle in the melted butter, starting with just drops at first, then a thin stream. The sauce should emulsify and thicken.

4. 4

   Season hollandaise with cayenne pepper, salt, and pepper. Keep warm by leaving bowl over warm (not simmering) water, whisking occasionally.

5. 5

   Fill a large pot with water and bring to a gentle simmer. Add white vinegar.

6. 6

   Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon, then carefully drop egg into center. Poach for 3-4 minutes for runny yolks.

7. 7

   While eggs poach, split and toast English muffins until golden brown.

8. 8

   In a skillet, warm Canadian bacon slices over medium heat until lightly browned on both sides.

9. 9

   To assemble: Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg.

10. 10

    Generously spoon hollandaise sauce over each egg. Garnish with chopped chives if desired and serve immediately.