Classic Eggs Benedict

Ingredients

Instructions

1. 1

   MAKE HOLLANDAISE: Set up a double boiler (a heatproof bowl over a pot of simmering water - bowl shouldn't touch water). Add egg yolks and lemon juice to the bowl. Whisk constantly for 2-3 minutes until the mixture thickens enough to coat the back of a spoon and you see the whisk leaving trails. Don't let it get too hot or the eggs will scramble - if it starts looking grainy, remove from heat and whisk in a splash of cold water.

2. 2

   Remove bowl from heat. While whisking constantly, drizzle in the melted butter VERY slowly - about a teaspoon at a time at first, then a thin steady stream. This gradual addition is what creates the emulsion. If you add too fast, the sauce will break (look oily and separated). The finished sauce should be thick, smooth, and pale yellow. Whisk in cayenne and salt to taste. Keep warm by placing bowl over (not in) warm water. If it thickens too much, whisk in a teaspoon of warm water.

3. 3

   POACH THE EGGS: Fill a medium saucepan with about 3 inches of water. Add vinegar (this helps the whites set). Bring to a gentle simmer - small bubbles rising from the bottom, not a rolling boil. Crack each egg into a small cup or ramekin.

4. 4

   Stir the water to create a gentle whirlpool. Slowly lower each egg cup to the water's surface and tip the egg into the center. The swirling water helps wrap the whites around the yolk. Poach 3-4 minutes for runny yolks. The whites should be fully set and opaque. Lift out with a slotted spoon and rest on a paper towel to drain.

5. 5

   Split and toast the English muffins until golden. In a skillet over medium heat, warm the Canadian bacon for 1-2 minutes per side until slightly browned.

6. 6

   ASSEMBLE: Place muffin halves cut-side up on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise generously over the eggs (about 2 tablespoons each). Sprinkle with fresh chives and serve immediately.