Eggs Benedict with Homemade Hollandaise Sauce

Instructions

1. 1

   For the hollandaise sauce: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.

2. 2

   Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process, adding a spoonful at a time of hot butter to the egg mixture. Adding the butter slowly will temper the eggs and ensure they don't curdle.

3. 3

   Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.

4. 4

   To poach the eggs: Fill a medium-size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.

5. 5

   Add a little splash of vinegar to the water (this helps the egg white stay together once it is in the water).

6. 6

   Crack one egg into a small cup or measuring cup. Lower the egg into the simmering water, gently easing it out of the cup.

7. 7

   Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

8. 8

   While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.

9. 9

   To assemble: Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, then a poached egg. Top with hollandaise sauce and serve immediately.