Classic Eggs Benedict

Clarify the Butter

Place the butter in a small saucepan over low heat and let it melt completely without stirring.

Use a spoon to carefully skim the white foam off the surface of the melted butter.

Slowly pour the clear golden butter into a heat-safe measuring cup, stopping when you reach the milky white solids at the bottom.

Set the clarified butter aside in a warm spot to keep it liquid.

Make the Hollandaise

Fill a medium saucepan with 2 inches of water and bring it to a gentle simmer over medium-low heat.

Combine the 3 egg yolks, lemon juice, and cold water in a medium heat-safe bowl.

Whisk the yolk mixture vigorously until it turns pale yellow and slightly thickened, about 1 minute.

Set the bowl over the saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

Whisk the yolk mixture continuously over the steam until it thickens and holds a ribbon trail for 3 seconds, about 3 to 4 minutes.

Remove the bowl from the heat immediately and set it on a folded kitchen towel to keep it steady.

While whisking constantly, add the warm clarified butter to the egg yolks one drop at a time for the first few tablespoons.

Once the sauce has thickened noticeably, increase to a thin, steady stream, whisking all the while.

Season the finished hollandaise with cayenne, salt, and white pepper, then taste and adjust.

Cover the bowl loosely with plastic wrap and set it in a warm place while you finish the rest of the dish.

Toast the English Muffins

Place the English muffin halves cut-side up under the broiler for 2 to 3 minutes until golden and crispy.

Remove the muffins from the broiler and place two halves on each of four warmed plates.

Warm the Canadian Bacon

Melt 1 tablespoon of butter in a large skillet over medium heat.

Add the Canadian bacon slices to the skillet in a single layer.

Cook for about 1 minute per side until just warmed through and lightly browned at the edges.

Lay one slice of Canadian bacon on top of each toasted muffin half.

Poach the Eggs

Fill the medium saucepan with 3 inches of fresh water and bring to a gentle simmer over medium heat.

Add the white vinegar to the simmering water and stir gently to combine.

Crack one egg into a small ramekin or cup, keeping the yolk intact.

Use a spoon to stir the water in one direction to create a gentle whirlpool.

Gently tip the egg from the ramekin into the center of the whirlpool.

Poach the egg for 3 to 3.5 minutes until the white is fully set but the yolk is still soft and runny.

Lift the egg out with a slotted spoon and rest it briefly on a clean paper towel to drain.

Repeat the poaching process with the remaining three eggs, one at a time.

Assemble

Place one poached egg on top of the Canadian bacon on each muffin half.

Spoon a generous 2 to 3 tablespoons of hollandaise sauce over each egg, letting it cascade down the sides.

Garnish each plate with a pinch of cayenne and a sprinkle of fresh chives, then serve immediately.