🍳 Classic Eggs Benedict with Homemade Hollandaise

Golden, silky hollandaise sauce poured over perfectly poached eggs, crisp Canadian bacon, and toasted English muffins — this brunch classic is rich, comforting, and feels like a restaurant dish made at home.

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Ingredients (serves 2):
• 2 English muffins, split and toasted
• 4 eggs (for poaching)
• 4 slices Canadian bacon or ham
• Fresh parsley or chives (for garnish)

For hollandaise sauce:
• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup (115g) melted butter (warm, not hot)
• Pinch of salt
• Dash of cayenne (optional)

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Instructions:

1. Make hollandaise:
Whisk yolks + lemon juice over a double boiler until thick. Slowly drizzle in warm melted butter while whisking constantly until smooth. Add salt & cayenne. Keep warm.

2. Poach the eggs:
Bring water + splash of vinegar to a gentle simmer. Swirl water, crack egg into the center. Poach 3 min. Remove with slotted spoon.

3. Assemble:
Toast muffins, sear Canadian bacon in pan. Layer: muffin + bacon + poached egg + generous spoon of hollandaise. Garnish with herbs.

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