Ingredients:

  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon (or ham)
  • 8 large eggs
  • 2 tablespoons white vinegar
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Whisk egg yolks, lemon juice, mustard, salt, and cayenne in a heatproof bowl. Set over a saucepan of simmering water (double boiler).
  2. Whisk constantly until the mixture thickens and doubles in volume (patience is key!). Remove from heat.
  3. Gradually whisk in the melted butter, drop by drop at first, then in a thin stream, until the sauce is smooth and emulsified.
  4. Cover the hollandaise and keep warm.
  5. Toast the English muffins. Sauté the Canadian bacon (or ham) until lightly browned.
  6. Fill a saucepan with about 3 inches of water. Add vinegar and bring to a simmer. Crack eggs individually into small bowls.
  7. Create a gentle swirl in the water. Carefully slide each egg into the simmering water.
  8. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
  9. Place toasted English muffins on plates. Top with Canadian bacon (or ham), a poached egg, and generous dollops of hollandaise sauce.
  10. Garnish with fresh parsley and serve immediately. This is an amazing eggs benedict recipe.