# What You'll Need:
→ Hollandaise Sauce
01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard
05 - Pinch of cayenne pepper
06 - Salt to taste
→ Eggs Benedict Assembly
07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar
11 - Butter for toasting
12 - Chopped chives or parsley for garnish
# Directions:
01 - Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Whisk egg yolks and lemon juice together until thickened and doubled in volume. Slowly drizzle in warm melted butter while whisking constantly until sauce becomes thick and creamy. Whisk in mustard, cayenne pepper, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter English muffin halves and toast until golden brown. Set aside for assembly.
03 - Heat a skillet over medium heat. Sear Canadian bacon slices for 1-2 minutes per side until warmed through and lightly browned.
04 - Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl. Create a gentle vortex in the water and slide each egg in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, then a poached egg. Spoon warm hollandaise sauce generously over each egg. Garnish with chopped chives or parsley if desired. Serve immediately.
