# What You’ll Need:
→ Eggs Benedict Base
01 - 4 English muffins, split and toasted
02 - 8 slices Canadian bacon
03 - 8 large eggs
04 - 1 tablespoon white vinegar
05 - Salt and pepper to taste
→ Hollandaise Sauce
06 - 3 large egg yolks
07 - 1 tablespoon fresh lemon juice
08 - 1/2 cup unsalted butter, melted and warm
09 - Pinch of cayenne pepper
10 - Salt to taste
→ Garnish
11 - Chopped fresh chives or parsley, optional
# How-To:
01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat, season with salt and cayenne pepper, then cover and keep warm.
02 - Heat a skillet over medium heat. Place Canadian bacon slices in the skillet and cook until lightly browned, approximately 1 to 2 minutes per side. Transfer to a warm plate and keep warm until assembly.
03 - Fill a large saucepan with water, bring to a gentle simmer, and add vinegar. Crack one egg into a small bowl, swirl the simmering water to create a gentle vortex, and carefully slide the egg into the center. Repeat with remaining eggs, working in batches if necessary. Poach for 3 to 4 minutes until egg whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
04 - Place two toasted muffin halves on each serving plate. Top each half with one slice of warm Canadian bacon, then top with a poached egg. Spoon generous amounts of hollandaise sauce over each egg. Garnish with fresh chives or parsley if desired. Season with salt and pepper to taste and serve immediately.
