Eggs Benedict

• 4 English muffins, split and toasted
• 8 slices Canadian bacon
• 8 large eggs
• For hollandaise: 3 egg yolks, 200g clarified butter, 2 tbsp lemon juice, pinch cayenne
• White vinegar for poaching
• Fresh chives and paprika to garnish

Instructions

1. 1

   Make hollandaise: whisk egg yolks with lemon juice over a double boiler until pale and thick. Remove from heat. Slowly drizzle in warm clarified butter while whisking constantly. Season with cayenne and salt.

2. 2

   Warm Canadian bacon in a pan.

3. 3

   Fill a wide pan with water and a splash of vinegar. Bring to a gentle simmer (not boiling).

4. 4

   Crack each egg into a small cup. Create a gentle whirlpool in the water. Slide egg in. Poach 3-4 minutes until whites are set but yolks are runny.

5. 5

   Assemble: toasted muffin, Canadian bacon, poached egg, generous hollandaise.

6. 6

   Garnish with chives and paprika. Serve immediately.

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