Eggs Benedict

Ingredients

• Eggs 4
• English muffins 2, split
• Canadian bacon or ham slices 4
• Egg yolks (for hollandaise) 3
• Unsalted butter, melted 120 g
• Lemon juice 1 tbsp
• White wine vinegar 1 tbsp
• Cayenne pepper a pinch
• Salt to taste
• Chives, chopped 1 tbsp

Instructions

1. 1

   Make the hollandaise: whisk the egg yolks with lemon juice over a pan of barely simmering water until pale and thickened, then slowly stream in the melted butter, whisking, until glossy; season with salt and cayenne and keep warm.

2. 2

   Toast the split English muffins and lightly fry or warm the Canadian bacon in a dry pan.

3. 3

   Bring a wide pan of water to a gentle simmer and add the white wine vinegar.

4. 4

   Crack each egg into a cup, swirl the water, and slide the eggs in one at a time; poach for about 3 minutes until whites are set but yolks still soft.

5. 5

   Lift the poached eggs out with a slotted spoon and drain on paper towel.

6. 6

   Top each muffin half with bacon, then a poached egg.

7. 7

   Spoon warm hollandaise over the eggs, sprinkle with chives and a dusting of cayenne, and serve immediately.