Classic Eggs Benedict

Instructions

1. 1

   Begin by making the hollandaise sauce. Melt the unsalted butter in a small pot and keep it warm. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Slowly drizzle in the melted butter while whisking until the sauce thickens. Remove from heat and set aside.

2. 2

   Bring a large pot of water to a gentle simmer and add the white vinegar. Crack the eggs into the water one at a time, poaching them for about 3 to 4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

3. 3

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

4. 4

   To assemble the Eggs Benedict, place a slice of Canadian bacon on each half of the toasted English muffins. Top with a poached egg and spoon over the hollandaise sauce.

5. 5

   Garnish with chopped parsley and serve immediately.