# What You'll Need:
→ Hollandaise Sauce
01 - 3 large egg yolks
02 - 1 tablespoon fresh 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 English muffins (optional)
12 - Chopped chives or parsley for garnish (optional)
# How-To Steps:
01 - Set up a double boiler with a heatproof bowl over a pot of gently simmering water. Whisk together egg yolks and lemon juice until the mixture thickens and doubles in volume. Slowly drizzle in the warm melted butter while whisking continuously until the sauce becomes thick and creamy. Whisk in mustard if using, cayenne pepper, and salt to taste. Remove from heat but keep warm.
02 - Lightly butter the English muffin halves if desired and toast until golden brown. Set aside on a plate for assembly.
03 - Heat a skillet over medium heat. Add Canadian bacon slices and sear for 1-2 minutes per side until warmed through and lightly browned. Remove from skillet and set aside.
04 - Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer. Add white vinegar to help the eggs hold their shape. 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 the whites are fully 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 with a slice of seared Canadian bacon, followed by a poached egg. Spoon warm hollandaise sauce generously over each egg. Garnish with chopped chives or parsley if using. Serve immediately while warm.
