Eggs benedict✨ . Thank you @tylerflorence for the hollandaise recipe 🙏🏼 . For the Hollandaise:▪️2 Egg Yolks▪️1+1/2 tsp Lemon Juice▪️1/4 Cup Butter, melted▪️Dash Cayenne▪️1 Pinch Salt▪️ . For the Benedict:▪️4 Slices Canadian Bacon▪️2 English Muffins▪️4 Eggs▪️1 tsp White Vinegar▪️ . 1️⃣ Crack eggs one at a time into a fine mesh sieve to remove the thinner, more liquidy white (tap the sieve against a bowl to encourage the liquify white to release); transfer the eggs into individual small bowls or ramekins; bring a pot of water for the eggs to a boil 2️⃣ Make the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. NOTE: If your hollandaise breaks whisk in hot water 1 Tbsp at a time until it comes back together 3️⃣ Brown the Canadian bacon in a skillet and toast the English muffins 4️⃣ Once the water for the eggs has reached a boil, add 1 tsp vinegar (which will help the white stay together) turn off the heat and swirl the water gently with a spoon to create a gentle vortex; plop the eggs into the middle of the vortex one at a time; Cook the egg for 4 minutes (keeping the water moving gently with a spoon) and then remove with a slotted spoon 5️⃣ Serve the Canadian bacon and eggs over an open faced English muffin and top with hollandaise - enjoy! . ⏲25 minute total prep + cook time . Recipe serves 2 people
