Eggs Benedict

Instructions

1. 1

   Begin by making the hollandaise sauce. Whisk together the egg yolks and lemon juice in a heatproof bowl until the mixture is thickened and doubled in volume.

2. 2

   Place the bowl over a saucepan containing barely simmering water (or use a double boiler), making sure the water does not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

3. 3

   Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt, and cover to keep warm.

4. 4

   For the poached eggs, bring a large saucepan of water to a simmer and add a splash of white vinegar. Crack the eggs into the water one at a time, and cook for 3 to 5 minutes, or until the whites are set but the yolks are still soft. Remove with a slotted spoon and set on a warm plate.

5. 5

   While the eggs are poaching, toast the English muffins and warm the Canadian bacon or ham in a skillet or on a griddle.

6. 6

   To assemble the Eggs Benedict, place a slice of Canadian bacon or ham on each muffin half, followed by a poached egg. Spoon hollandaise sauce over the eggs.

7. 7

   Garnish with chopped parsley, and serve immediately.