Eggs Benedict Hollandaise Delight

# What You Need:

→ Eggs Benedict Base

01 - 4 English muffins, split and toasted

02 - 8 slices Canadian bacon

03 - 8 large eggs

04 - 1 tablespoon white vinegar

05 - Salt and pepper to taste

→ Hollandaise Sauce

06 - 3 large egg yolks

07 - 1 tablespoon fresh lemon juice

08 - 1/2 cup unsalted butter, melted and warm

09 - Pinch of cayenne pepper

10 - Salt to taste

→ Garnish

11 - Chopped fresh chives or parsley

# How to Make It:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat, season with salt and cayenne pepper, cover and keep warm.

02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1 to 2 minutes per side. Transfer to a warm plate and set aside.

03 - Fill a large saucepan with water, bring to a gentle simmer, and add vinegar. Crack one egg into a small bowl, gently swirl the simmering water, and slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach for 3 to 4 minutes until egg whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.

04 - Place two toasted muffin halves on each serving plate. Top each muffin half with one slice of Canadian bacon and one poached egg. Spoon generous hollandaise sauce over each egg. Garnish with fresh chives or parsley if desired. Season with salt and pepper to taste and serve immediately.

# Expert Advice:

01 -

Hollandaise sounds intimidating but it's actually just three ingredients whisked together over gentle heat—once you nail it, you'll make it constantly.
Those moments when the poached egg breaks open and the yolk cascades over everything are the reason people wake up craving brunch.
It feels fancy enough to impress guests but doesn't require restaurant equipment or complicated timing tricks.

02 -

If your hollandaise breaks and becomes grainy or separates, don't throw it away—whisk a teaspoon of cold water into a clean bowl, then slowly whisk in the broken sauce to bring it back together.
The water for poaching should be a gentle simmer, not a rolling boil; aggressive heat scatters the egg whites into wispy threads instead of keeping them together.

03 -