Classic Eggs Benedict

Ingredients:

• 4 English muffins, split and toasted

• 8 slices Canadian bacon, warmed in a pan

• 8 Large eggs

• 1 tbsp White vinegar (for poaching water)

• Hollandaise:

  • 3 Egg yolks

  • 1 tbsp Lemon juice

  • 1/2 cup Unsalted butter, melted and hot

  • Pinch of cayenne pepper and salt

Instructions:

1. Make Hollandaise: Place egg yolks and lemon juice in a blender. Pulse for 10 seconds. With blender running on low, slowly drizzle in the hot melted butter until thickened. Season with salt/cayenne.

2. Poach Eggs: Bring a pot of water with vinegar to a simmer (not a rolling boil). Crack eggs into cups. Swirl the water and gently drop eggs in. Cook 3 minutes for runny yolks. Remove with slotted spoon.

3. Assemble: Place a slice of Canadian bacon on each muffin half. Top with a poached egg.

4. Pour Hollandaise sauce over the eggs and serve immediately.