# What You'll Need:
→ Hollandaise Sauce
01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt, to taste
→ Eggs Benedict Assembly
07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar (for poaching water)
11 - Butter, for toasting (optional)
12 - Chopped chives or parsley, for garnish (optional)
# How-To Steps:
01 - Set up a double boiler with a heatproof bowl over gently simmering water. Whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume. Slowly drizzle in the warm melted butter while whisking constantly until the sauce becomes thick and creamy. Whisk in the Dijon mustard if using, then season with cayenne pepper and salt to taste. Remove from heat and keep warm.
02 - Lightly butter the English muffin halves if desired and toast until golden brown. Set aside for assembly.
03 - Heat a skillet over medium heat. Sear the Canadian bacon slices for 1 to 2 minutes per side until warmed through and lightly browned. Remove from heat and set aside.
04 - Fill a medium saucepan with 2 to 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a separate small bowl. Create a gentle vortex in the simmering water and carefully slide each egg in one at a time. Poach for 3 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place a toasted English muffin half on each serving plate. Top each muffin with a slice of Canadian bacon, followed by a poached egg. Spoon the warm hollandaise sauce generously over each egg. Garnish with chopped chives or parsley if desired. Serve immediately while warm.
