Eggs Benedict

1.Prepare the Hollandaise Sauce: Fill a small saucepan with about 5 cm of water and bring it to a simmer (do not boil). Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. This creates a double boiler (bain-marie).

2.In the bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture is pale and slightly thickened. Continue whisking constantly for 3-5 minutes until the mixture is thick enough to coat the back of a spoon.

3.Remove the bowl from the heat. Slowly drizzle the hot, melted butter into the yolk mixture while continuously whisking vigorously. The sauce should emulsify and thicken. If the sauce becomes too thick, whisk in a teaspoon of hot water. Season the hollandaise with salt, white pepper, and cayenne pepper. Cover and keep the sauce warm (but not hot) while preparing the rest of the dish.

4.Prepare the Muffins and Ham: Toast the English muffins until golden brown. While the muffins are toasting, gently warm the Canadian bacon or ham slices in a dry skillet over medium heat for 1-2 minutes per side, just until heated through and lightly caramelized. Set aside.

5.Poach the Eggs: Fill a large, deep saucepan with water and bring it to a gentle simmer. Add the white vinegar and a pinch of salt. Crack each egg into a small ramekin or cup individually.

6.Using a spoon, swirl the simmering water to create a gentle vortex. Carefully slide one egg into the center of the vortex. Repeat with the remaining eggs, ensuring the water remains at a gentle simmer. Poach for 3-4 minutes for a runny yolk, or 5 minutes for a medium yolk.

7.Remove the poached eggs carefully using a slotted spoon. Gently blot the excess water from the eggs on a paper towel-lined plate. Season lightly with salt and pepper.

8.Assemble the Eggs Benedict: Place two halves of the toasted English muffin on each plate. Top each muffin half with one slice of the warmed Canadian bacon or ham. Place a perfectly poached egg on top of the ham.

9.Spoon a generous amount of the warm Hollandaise sauce over the poached egg, ensuring the yolk is covered. Garnish immediately with a sprinkle of fresh chives or parsley and serve.