Classic Eggs Benedict

Ingredients

Makes 2 servings

• 2 English muffins, split
• 4 eggs
• 4 slices Canadian bacon
• 3 egg yolks
• 1/2 cup unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tbsp white vinegar
• 1 pinch cayenne pepper
• 1 pinch salt

Instructions

1. Toast the English muffin halves and set aside.
2. In a skillet, warm the Canadian bacon until lightly browned.
3. Bring a pot of water to a gentle simmer with vinegar; crack eggs into the water and poach 3-4 minutes until whites are set.
4. Whisk egg yolks with lemon juice in a heatproof bowl over simmering water, then slowly drizzle in melted butter, whisking until thickened; season with salt and cayenne.
5. Assemble each muffin half with bacon, a poached egg, and a generous spoonful of hollandaise.
6. Serve immediately.