Perfect Eggs Benedict

Instructions

1. 1
   For the hollandaise sauce: Whisk egg yolks and lemon juice in a stainless steel bowl.
2. 2
   Place the bowl over a saucepan with simmering water (double boiler) and whisk constantly.
3. 3
   Slowly drizzle in melted butter while continuing to whisk until sauce thickens.
4. 4
   Remove from heat and add cayenne and salt. Cover and keep warm.
5. 5
   For poached eggs: Fill a large pan with water and add vinegar. Bring to a gentle simmer.
6. 6
   Crack each egg into a small cup, then gently slide into the simmering water.
7. 7
   Cook for 3-4 minutes until whites are set but yolks are still soft.
8. 8
   Remove with a slotted spoon and place on a paper towel to drain.
9. 9
   Assemble: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon.
10. 10
    Place a poached egg on each and drizzle with hollandaise sauce.
11. 11
    Sprinkle with chives or parsley and serve immediately.

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