Eggs Benedict

Ingredients

• 2English muffins, split
• 4large eggs
• 4slices Canadian bacon or ham
• 1 tablespoonwhite vinegar
• Chopped chives or parsley, for garnish
• Salt and black pepper
• 3egg yolks
• 115 gunsalted butter, melted
• 1 tablespoonlemon juice
• 1 teaspoonwarm water
• A pinchsalt
• A pinchcayenne pepper or paprika

Instructions

1. 1Toast the English muffin halves until lightly golden.
2. 2Heat a frying pan over medium heat and cook the Canadian bacon or ham for 1–2 minutes on each side. Keep warm.
3. 3To make the hollandaise, place the egg yolks, lemon juice and warm water in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water.
4. 4Whisk continuously until the yolks become slightly thick and pale.
5. 5Slowly pour in the melted butter while whisking constantly. Continue until the sauce is smooth and creamy.
6. 6Season with salt and cayenne pepper. Remove from the heat and keep warm.
7. 7Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar.
8. 8Crack each egg into a small cup. Stir the water gently to create a slow whirlpool, then carefully slide in the egg.
9. 9Poach the eggs for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on paper towels.
10. 10Place a slice of Canadian bacon or ham on each toasted muffin half.
11. 11Top each one with a poached egg and spoon over the hollandaise sauce.
12. 12Season with black pepper and garnish with chopped chives or parsley.
13. 13Serve immediately.