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