Ingredients:

  • 4 large eggs
  • 2 English muffins, split
  • 4 slices of Canadian bacon or ham
  • Fresh chives or parsley, for garnish (optional)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • A pinch of cayenne pepper (optional)
  • Salt, to taste

Instructions:

  1. Set up a double boiler or place a heatproof bowl over a pot of simmering water. Whisk egg yolks and lemon juice together until frothy.
  2. Slowly incorporate melted butter while whisking until smooth and thick. Season with salt and cayenne. Set aside.
  3. Split English muffins and toast them until golden.
  4. In a skillet, cook Canadian bacon or ham until warm and slightly crispy. Set aside.
  5. Fill a large saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack each egg into a small bowl.
  6. Create a whirlpool in the water and gently slide each egg in, cooking for 3-4 minutes for a runny yolk.
  7. Place a slice of bacon on each half of the toast, then gently place a poached egg on top.
  8. Drizzle with hollandaise sauce and garnish with herbs.
  9. Enjoy your eggs benedict while hot, perhaps with extra sauce on the side!