Ingredients:

  • 4 large egg yolks
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper, optional
  • 1/2 cup (1 stick) unsalted butter, melted and hot
  • 8 large eggs
  • 1 tablespoon white vinegar
  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon or ham
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Hollandaise Sauce: Whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne (if using) in a double boiler until pale and slightly thickened. Gradually drizzle in hot melted butter, whisking constantly, until the sauce is emulsified and smooth. Remove from heat and set aside, keeping warm.
  2. Toast the English Muffins: Split and toast the English muffins until golden brown.
  3. Cook the Canadian Bacon/Ham: Sauté the Canadian bacon or ham in a skillet over medium heat until lightly browned and heated through.
  4. Poach the Eggs: Fill a saucepan with about 3 inches of water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it 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 Eggs Benedict: Place two muffin halves on each plate. Top with Canadian bacon/ham, a poached egg, and generously drizzle with Hollandaise sauce. Garnish with chopped parsley. Serve immediately.