Eggs Benedict with Hollandaise Sauce

Ingredients

• •8 eggs
• •8 slices Canadian bacon
• •4 English muffins
• •1 tbsp white vinegar
• •1 cup butter
• •4 egg yolks
• •2 tbsp lemon juice
• •0.25 tsp cayenne pepper
• •0.5 tsp salt
• •0.25 tsp black pepper

Instructions

1. 1

   Fill a large saucepan with water, add white vinegar, and bring to a simmer
2. 2

   Toast the English muffins until golden brown
3. 3

   In a skillet, cook Canadian bacon until slightly crispy
4. 4

   For the hollandaise sauce: Melt butter in a saucepan over low heat
5. 5

   In a heatproof bowl, whisk together egg yolks and lemon juice
6. 6

   Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened
7. 7

   Slowly drizzle in melted butter while whisking constantly until smooth and creamy
8. 8

   Season the hollandaise with cayenne pepper, salt, and black pepper
9. 9

   Poach eggs in the simmering water for about 3 minutes until whites are set but yolks are still runny

   ⏱️ 3 minutes
10. 10

    Assemble by placing Canadian bacon on top of each toasted muffin half, followed by a poached egg
11. 11

    Drizzle hollandaise sauce over the eggs and garnish with a sprinkle of black pepper