Classic Eggs Benedict

• 2 English muffins
• 4 slices Canadian bacon
• 4 eggs
• 3 egg yolks
• 100 g butter
• 1 tbsp lemon juice

Instructions

1. 1

   Prepare the Hollandaise sauce: In a heatproof bowl set over a pot of barely simmering water (don't let the bowl touch the water), whisk the egg yolks and lemon juice until thickened and doubled in volume.

2. 2

   Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. Season with salt and cayenne pepper (optional). Keep warm.

3. 3

   Fill a large skillet with water and bring to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.

4. 4

   Crack eggs one by one into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny.

5. 5

   While eggs are poaching, toast the split English muffins until golden brown. Lightly pan-fry the Canadian bacon until warm.

6. 6

   To assemble, place a slice of Canadian bacon on each muffin half. Top with a poached egg.

7. 7

   Generously spoon the warm Hollandaise sauce over the eggs. Serve immediately.