Eggs Benedict with Bacon

1.Prepare the hollandaise sauce: In a heatproof bowl, whisk together 2 egg yolks and lemon juice until the mixture is thickened and doubled in volume.

2.Place the bowl over a pot of gently simmering water (double boiler), ensuring the bowl does not touch the water. Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy.

3.Season the hollandaise with salt and freshly ground black pepper to taste. Keep warm over the double boiler, stirring occasionally.

4.Cook the bacon: In a skillet over medium heat, cook the bacon slices until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess fat.

5.Toast the bread slices until golden brown and crisp. Set aside on serving plates.

6.Poach the eggs: Fill a wide saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 teaspoon white vinegar to the water to help the egg whites coagulate.

7.Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center. Poach for about 3-4 minutes until the whites are set but the yolk remains runny.

8.Using a slotted spoon, remove the poached egg and drain on a paper towel. Repeat with the remaining eggs.

9.Assemble the Eggs Benedict: Place two slices of toasted bread on plates. Top each slice with two crispy bacon strips, followed by a poached egg.

10.Spoon generous amounts of warm hollandaise sauce over the eggs. Garnish with chopped fresh chives or parsley if desired.

11.Serve immediately while warm, accompanied by fresh fruit or a light salad if preferred.