# 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 freshly squeezed 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 Make It:
01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, 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, cover and keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1 to 2 minutes per side. Keep warm on a plate.
03 - Fill a large saucepan with water, bring to a gentle simmer and add vinegar. Crack one egg into a small bowl, swirl the water gently, and slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach for 3 to 4 minutes until 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 plate. Top each half with one slice of Canadian bacon, then a poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste and serve immediately.
