Eggs Benedict with Hollandaise Sauce

Ingredients:

Hollandaise sauce

• 4 egg yolks
• 1 tbsp lemon juice
• 110 g melted butter
• A pinch of cayenne pepper
• A pinch of salt

Eggs Benedict

• 8 slices Canadian bacon
• 4 English muffins
• 2 teaspoons white vinegar
• 8 eggs
• Salt and pepper to taste
• Dutch cucumber
• Chopped parsley for garnish

Preparation:

1. Gently whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture thickens and doubles in volume. Place the bowl over a pan of simmering water (or use a Dutch oven), making sure the water doesn't touch the bottom of the bowl. Continue whisking rapidly. Be careful not to let the eggs get too hot.
   
   Slowly add in the melted butter and continue whisking until the sauce thickens and doubles in volume. Remove from heat, add cayenne pepper and salt. Cover and place in a warm place until serving. eggs BenedictIf the sauce becomes too thick, add a few drops of warm water before serving.
   Exit: 1 tbsp.

2. Eggs Benedict

   Fry the bacon in a medium skillet and crisp the English toast. Place it on a baking sheet. Pour water into the pan and add white vinegar. This will speed up the cooking of the egg whites. Bring the water and vinegar to a gentle simmer. Carefully crack 1 egg into the water, being careful not to break it. Repeat with the remaining eggs. Reduce the heat to low.
   
   Cook for 3 minutes 30 seconds, until the egg white is set and the yolk is still runny. Remove the egg with a slotted spoon. To assemble the dish, place a slice of Canadian bacon on top of each slice of toast, then an egg. Season with salt and pepper. Top with hollandaise sauce. Garnish with chopped parsley.