Classic Eggs Benedict

Ingredients

• 2 muffins English muffins — split and toasted
• 4 slices Canadian bacon — or ham
• 4 eggs large eggs — for poaching
• 2 yolks egg yolks — for hollandaise
• 0.5 cup butter — melted
• 1 tablespoon lemon juice — fresh
• 1 teaspoon Dijon mustard — optional
• 0.5 teaspoon salt — to taste
• 0.25 teaspoon cayenne pepper — or paprika
• 1 tablespoon white vinegar — for poaching
• 1 tablespoon fresh chives — chopped (optional)

Method

1. Fill a large deep skillet with water, add vinegar, and bring to a gentle simmer.
2. Toast English muffin halves until golden brown.
3. Warm Canadian bacon in a skillet over medium heat until lightly browned. ⏱ 2 min timer
4. Make hollandaise: whisk egg yolks and lemon juice in a heatproof bowl. Place over simmering water and whisk constantly until thickened. Slowly drizzle in melted butter while whisking. Season with Dijon, salt, and cayenne. Keep warm. ⏱ 5 min timer
5. Poach eggs: crack each egg into a small cup, then slip into simmering water. Cook until whites are set but yolks are still runny. ⏱ 4 min timer
6. Assemble: place muffin halves on plates, top with Canadian bacon, a poached egg, and spoon hollandaise over. Garnish with chives.

Notes