Classic Eggs Benedict with Hollandaise Sauce

Recipe serves 4 hungry people

Whatcha Need:

• 4 English muffins, split
• 8 large eggs
• 8 sliced Canadian bacon
• 2 Tablespoon white vinegar

For the Hollandaise sauce:

• 4 egg yolks
• 1/2 cup unsalted butter (1 stick), melted
• 1 Tablespoon lemon juice
• Pinch cayenne pepper
• Salt to taste

Whatcha Do:

For the Hollandaise sauce:

1. In a stainless steel bowl, whisk egg yolks and lemon juice aggressively until mixture is thickened and doubled in volume.
2. Set bowl over a saucepan of simmering water (bottom of bowl should not touch the water). Continue whisking rapidly, being careful not to let eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until thickened and doubled in volume.
3. Remove from heat and fold in cayenne and salt. Cover and set aside in a warm place until ready to use. If sauce is too thick when you’re ready to serve, whisk in a few drops of warm water until it reaches desired consistency.

To poach the eggs:

5. Put about 3-inches of water in a medium size skillet or saucepan . Bring to a boil and then lower heat to a simmer (you should see small bubbles around the waters edge, not rolling). Add vinegar to the water (it helps egg whites cook faster and not spread so badly).
6. Crack an egg gently into the simmering water, taking care not to break it. Repeat with the remaining eggs. Cook for about 3-1/2 minutes until whites are done but yolks remain soft. With a slotted spoon, carefully remove eggs to paper towels to drain.

Assembly:

7. While eggs are poaching, toast the muffins and heat the bacon.
8. Place two muffin halves on each plate, top each half with a slice of Canadian bacon, followed by a poached egg. Salt and pepper to taste. Spoon Hollandaise over each egg, garnish with chopped parsley and serve.

Note:

If you feel the eggs are beginning to get too hot, lift bowl off of heat for a few seconds while continuing to whisk, then return it to the heat. If eggs do slightly scramble, simple strain finished sauce through a fine wire strainer to remove any bits and ensure a smooth sauce.