Classic Eggs Benedict with Hollandaise Sauce

1Fill a large saucepan with water and bring it to a gentle simmer over medium heat.

2In a separate saucepan, melt the butter over low heat. In a heatproof bowl, whisk together the egg yolks (3 large) and lemon juice (1 tablespoon). Place the bowl over the saucepan of simmering water (double boiler) and whisk constantly until the mixture thickens.

3Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and thick. Season with cayenne pepper (Pinch), salt (Pinch), and pepper (Pinch). Remove from heat and keep warm.

4In the saucepan with simmering water, add the white vinegar (1 tablespoon). Carefully crack the eggs (4 large) into the water one at a time and poach them for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

5Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon Hollandaise sauce over each egg. Garnish with chopped parsley.

6Serve immediately and enjoy the delicious Classic Eggs (4 large) Benedict!