Eggs Benedict

Instructions

1. 1

   To make the hollandaise sauce, whisk together 3 large egg yolks, 1 tablespoon of fresh lemon juice, ½ teaspoon of Dijon mustard, and a pinch of cayenne pepper in a heatproof bowl. Set the bowl over a pot of barely simmering water (ensure the bowl does not touch the water) and whisk constantly for 3–4 minutes until the mixture doubles in volume and leaves a ribbon when the whisk is lifted. Remove from heat and slowly drizzle in ½ cup of melted unsalted butter, whisking continuously until the sauce is thick and glossy. Season with salt and white pepper to taste, then keep warm over a pot of warm water.

2. 2

   Fill a wide saucepan with 3 inches of water and add 2 tablespoons of white vinegar. Bring the water to a bare simmer, where small bubbles form but there is no rolling boil. Crack each of the 8 large eggs into small cups. Create a gentle whirlpool in the water with a spoon, then slide the eggs in one at a time. Poach the eggs for 3–4 minutes until the whites are fully set but the yolks remain runny.

3. 3

   Using a slotted spoon, carefully remove the poached eggs from the water and blot them dry on paper towels. Set aside while you prepare the rest of the dish.

4. 4

   In a skillet over medium heat, warm 8 slices of Canadian bacon for about 1 minute per side until heated through. Meanwhile, toast 4 English muffins until golden brown and split them in half. Place 2 toasted muffin halves on each plate.

5. 5

   Top each muffin half with one slice of Canadian bacon, followed by one poached egg. Generously spoon the prepared hollandaise sauce over the top of each egg.

6. 6

   Garnish with chopped fresh chives and a light dusting of smoked paprika. Serve immediately while everything is warm and fresh.