Name: Classic eggs benedict
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 oz Canadian bacon, slices; 1/2 cup English muffin, split; 1 tsp salted butter, melted; 1 tsp lemon juice; 3 cups water; 2 tbsp white vinegar; 1/4 tsp cayenne pepper; 1/4 tsp salt; 1 1/2 tsp fresh chives, finely chopped

Instructions

Prep 20 min · Cook 0 min

Fill a wide saucepan with about 3 cups of water and the white vinegar. Bring to a gentle simmer over medium heat until the water is about 2 inches deep. Meanwhile, separate the egg, placing the yolk in a small heatproof bowl and discarding the white or saving it for another use.
Add 1 tablespoon of warm water and the lemon juice to the egg yolk. Whisk constantly over the saucepan of simmering water until the mixture is thick and ribbony, about 2 to 3 minutes. Remove from heat and slowly whisk in the melted butter. Stir in a pinch of salt and a small pinch of cayenne. Keep the sauce warm. Done when sauce is thick and ribbony.
Crack the remaining the whole eggs into individual small cups. Slide the eggs into the simmering water. Simmer until the whites are set but yolks are still soft, about 3 to 4 minutes. While poaching, toast the English muffin halves until golden. Brown the Canadian bacon in a small skillet over medium-high heat for 1 minute per side. Done when whites are set but yolks are soft, 165°F.
Lift the poached eggs from the water with a slotted spoon and drain briefly on a paper towel. Place 2 slices of bacon on each toasted muffin half. Top each with a poached egg. Spoon the hollandaise sauce over the eggs and garnish with chopped chives.

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Instructions

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