Classic Eggs Benedict

Instructions

1. Melt the Butter: Melt the butter in a small saucepan over low heat. Keep it warm but not browned.4 tbsp butter
2. Start the Hollandaise: In a small heatproof bowl, whisk together the egg yolks, lemon juice, heavy cream, kosher salt, and cayenne if using.4 egg yolks, 2 tsp lemon juice, 1 tbsp heavy cream, ¼ tsp kosher salt, pinch cayenne
3. Temper the Sauce: Slowly drizzle the warm melted butter into the egg yolk mixture while whisking constantly. Add the butter gradually so the sauce emulsifies instead of separating.warm melted butter, egg yolk mixture
4. Thicken the Hollandaise: Place the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk for 30–60 seconds, just until the hollandaise is warm, glossy, and slightly thickened. Remove from the heat and keep warm.hollandaise sauce
5. Prepare the Poaching Water: Fill a medium saucepan with about 3 inches of water. Bring to a gentle simmer, then stir in the vinegar.water, 1 tbsp white vinegar
6. Poach the Eggs: Crack one egg into a small cup. Gently slide it into the simmering water. Repeat with the remaining eggs, working in batches if needed. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain on paper towels.4 eggs
7. Warm the Canadian Bacon: Heat a skillet over medium-high heat. Add the Canadian bacon and cook for about 1 minute per side, until hot and lightly browned.4 slices canadian bacon
8. Toast the English Muffins: Toast the English muffins until golden. Butter them lightly if desired.2 English muffins, butter
9. Assemble the Eggs Benedict: Place one toasted English muffin half on each plate. Top each half with Canadian bacon and one poached egg.toasted English muffins, canadian bacon, poached eggs