Eggs Benedict

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Prepare the Hollandaise Sauce

• 1 tbsp Unsalted Butter
• 1 Egg Yolk
• 1 tsp Lemon Juice
• 1 tsp Water

Melt the butter in a small saucepan over low heat. In a heatproof bowl, whisk together the egg yolk, lemon juice, and water. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Slowly drizzle in the melted butter while whisking until the sauce thickens. Season with salt and pepper. Remove from heat and keep warm.

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Poach the Eggs

• 1 tsp White Vinegar
• 2 Eggs

Fill a pot with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water using a spoon, then gently slide the eggs into the water one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.

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Prepare the English Muffin and Canadian Bacon

• 1 English Muffin
• 2 Strips Canadian Bacon

Split the English muffin in half and toast until golden brown. In a small pan, cook the Canadian bacon over medium heat until browned, about 1-2 minutes per side.

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Assemble the Eggs Benedict

• 5g Fresh Chives

Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon. Place a poached egg on top of each bacon slice. Spoon the warm hollandaise sauce over the poached eggs. Garnish with freshly chopped chives.