Classic Eggs Benedict with Silky Hollandaise

Ingredients

• 2 unit English muffins
• 4 unit peameal bacon slices
• 4 unit large eggs
• 3 unit egg yolks
• 0,75 cup unsalted butter
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 1 pinch cayenne pepper
• 1 tbsp fresh chives, snipped
• 0,5 tsp fine sea salt

Instructions

1. 1

   Fill a wide saucepan with 3 inches of water, add 1 tbsp white vinegar and bring to a bare simmer (185°F / 85°C), just trembling.

2. 2

   Melt 3/4 cup butter in a small pot until it foams gently, then keep warm off the heat.

3. 3

   In a heatproof bowl, whisk 3 egg yolks with 1 tbsp lemon juice and 1 tsp water until pale and doubled, about 90 seconds.

4. 4

   Set the bowl over barely simmering water and whisk constantly for 2-3 minutes until ribbons form; slowly stream in the warm butter, emulsifying into a glossy sauce. Season with salt and a pinch of cayenne; keep warm.

5. 5

   Sear 4 slices of peameal bacon in a dry skillet over medium-high heat for 2 minutes per side until edges caramelize.

6. 6

   Split and toast 2 English muffins until deeply golden; butter lightly.

7. 7

   Crack each egg into a ramekin, swirl the simmering water into a gentle vortex and slide eggs in one at a time. Poach 3 minutes for jammy yolks.

8. 8

   Lift eggs with a slotted spoon onto paper towel to drain.

9. 9

   Layer muffin halves with bacon, then poached eggs.

10. 10

    Spoon hollandaise generously over the top and finish with cracked pepper and snipped chives.