Ingredients:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 4 large eggs
  • 2 tablespoons white vinegar
  • Salt and pepper to taste
  • 2 English muffins, split
  • 2 tablespoons unsalted butter, softened
  • 4 slices Canadian bacon or ham
  • Chopped fresh chives (Optional)
  • Paprika (Optional)

Instructions:

  1. Prepare the Hollandaise: Whisk egg yolks, lemon juice, mustard, salt, and cayenne in a heatproof bowl. Set over a simmering pot of water (double boiler setup - bain-marie). Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and becomes pale yellow. Remove from heat and set aside, keeping warm.
  2. Toast the Muffins: Toast English muffin halves until golden brown. Spread with softened butter.
  3. Cook the Canadian Bacon/Ham: Sauté or pan-fry the Canadian bacon or ham slices until lightly browned and heated through.
  4. Poach the Eggs: Fill a saucepan with about 3 inches of water. Bring to a gentle simmer. Add vinegar. Crack eggs one at a time into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain on paper towels.
  5. Assemble the Benedict: Place toasted English muffin halves on plates. Top with Canadian bacon/ham, then a poached egg. Spoon generous amounts of Hollandaise sauce over the eggs.
  6. Garnish and Serve: Sprinkle with chopped chives and a pinch of paprika, if desired. Serve immediately.