Eggs Benedict

Ingredients

• 10 tablespoons unsalted butter – melted and warm
• 3 each egg yolks
• 1 tablespoon lemon juice – freshly squeezed
• 1 tablespoon water
• 0.25 teaspoon fine salt
• 0.125 teaspoon cayenne pepper
• 4 each eggs
• 1 tablespoon distilled white vinegar
• 4 slices canadian bacon
• 2 each english muffins – split
• fresh chives – finely snipped (for garnish)

Instructions

1. Melt the unsalted butter in a small saucepan over low heat until fully liquid and steaming, 3–4 minutes; keep warm off heat.
2. Set a small heatproof bowl over a saucepan with 1 inch of barely simmering water (double boiler; the bowl should not touch the water). Add the egg yolks, lemon juice, and water and whisk constantly until pale and slightly thickened, 2–3 minutes.
3. Slowly drizzle it in while whisking continuously until the sauce is thick, glossy, and holds a ribbon, 2–3 minutes. Season the hollandaise with the fine salt and cayenne pepper; keep warm off heat over barely warm water (not hot) so it doesn’t separate.
4. Fill a wide saucepan with 2–3 inches of water and bring to a bare simmer (small bubbles, 180–190°F). Stir in the distilled white vinegar. Crack the eggs into small cups, then slide them into the water one at a time. Poach until the whites are set but the yolks are still soft, 3–4 minutes. Transfer to a paper towel–lined plate to drain.
5. While the eggs poach, toast the split english muffins cut sides until golden, 2–3 minutes. In a skillet over medium heat, warm the canadian bacon until lightly browned at the edges, 1–2 minutes per side.
6. Assemble: Set a warmed slice on each toasted muffin half, top with a poached egg, and spoon hollandaise generously over each, 2–3 tablespoons per serving. Sprinkle with fresh chives and serve immediately.