Classic American Eggs Benedict

Ingredients

• 4 pieces English muffins, split and toasted
• 8 slices Canadian bacon
• 8 large eggs, poached

• 3 large egg yolks
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon cayenne pepper

Method

1. 01
   Begin by splitting and toasting the English muffins. Set aside once toasted.
2. 02
   In a skillet over medium heat, cook the Canadian bacon slices until they are warm and slightly browned. Remove and set aside.
3. 03
   Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, gently slide into the simmering water, and poach for about 3-4 minutes. Remove with a slotted spoon and set aside.
4. 04
   For the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl until the mixture thickens and doubles in volume.
5. 05
   Place the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Remove from heat and season with salt and cayenne pepper.
6. 06
   To assemble, place two halves of toasted English muffins on a plate. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
7. 07
   Serve immediately, garnished with a sprinkle of cayenne pepper or chopped chives if desired.