Eggs Benedict

Decadent brunch staple of an English muffin, Canadian bacon, poached egg, and hollandaise sauce.

• Hollandaise
  • Egg yolk, lemon juice, butter, salt, cayenne
• Eggs, to poach
• English muffins, halved
• Canadian bacon or sliced ham; butter
• Salt and pepper; chives or parsley

Heat a medium pot of water and make hollandaise.

Set water to a steady simmer and poach the eggs, gently agitating the water as they come in, and as they cook so the bottom doesn’t stick. Drain on a paper towel when whites are set but yolk is still uncooked to the touch. Meanwhile, toast the English muffins, and brown the Canadian bacon on a pan with a bit of butter.

Assemble the open-faced muffin, Canadian bacon, and egg in a stack. Season. Spoon hollandaise. Garnish and serve.