Delicious Eggs Benedict with Homemade Hollandaise Sauce

Indulge in a delectable breakfast with this homemade Eggs Benedict recipe. Perfectly poached eggs, crispy Canadian bacon, all topped with rich and creamy Hollandaise sauce on toasted English muffins. It's a classic dish that's sure to impress.

Ingredients

• 4 large eggs
• 4 slices of Canadian bacon
• 2 English muffins, split and toasted
• 1 tsp white vinegar
• 1 tbsp butter
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch of cayenne pepper
• Salt and pepper to taste

Directions

1. Fill a medium saucepan with water and bring to a simmer. Add vinegar.
2. In a skillet, cook Canadian bacon until lightly browned. Remove and keep warm.
3. Poach eggs in simmering water for 3-4 minutes until whites are set but yolks are still runny.
4. Meanwhile, in a double boiler, whisk together egg yolks and lemon juice until thickened.
5. Slowly whisk in melted butter until sauce is thickened. Season with salt, pepper, and cayenne.
6. Place toasted muffins on plates, top each with Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
7. Serve immediately and enjoy!

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