Ingredients:

– 4 large eggs
– 8 slices of Canadian bacon or back bacon
– 2 English muffins, split and toasted
– Fresh chives, finely chopped (for garnish)

For the Hollandaise sauce:
– 3 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 1/2 cup unsalted butter, melted
– Pinch of cayenne pepper
– Salt and pepper to taste

Step-by-step Instructions:

1. Poaching the Eggs:
– Fill a wide saucepan or deep skillet with water, about 2 inches deep. Bring the water to a gentle simmer over medium heat.
– Crack each egg into a small bowl or ramekin, one at a time. This will make it easier to gently slide them into the water without breaking the yolks.
– Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide each egg into the center of the vortex, one by one. The whirlpool motion will help the eggs form a neat shape.
– Allow the eggs to poach for about 3 to 4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to carefully lift out the poached eggs and set them on a paper towel-lined plate to drain excess water.

2. Preparing the Canadian Bacon:
– In a separate skillet, cook the Canadian bacon over medium-high heat until crispy, about 2 minutes per side. Remove from the heat and set aside.

3. Making the Hollandaise Sauce:
– In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water), whisk together the egg yolks and lemon juice until smooth and slightly thickened.
– Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens and becomes creamy. Be sure to pour the butter in a steady stream to avoid curdling the yolks.
– Stir in the cayenne pepper and season with salt and pepper to taste. Keep the sauce warm in the double boiler, whisking occasionally, until ready to serve.

4. Assembling the Classic Eggs Benedict:
– Place the toasted English muffin halves on individual serving plates.
– Top each muffin half with a slice of crispy Canadian bacon, followed by a beautifully poached egg.
– Generously spoon the hollandaise sauce over the poached eggs, allowing it to drape down the sides.
– Garnish with a sprinkle of finely chopped fresh chives for an added touch of color and flavor.

Tips and Variations:

– For a vegetarian twist, you can substitute the Canadian bacon with sautéed spinach or roasted tomatoes.
– Feel free to experiment with different flavors by adding herbs such as tarragon or chives to the hollandaise sauce.
– If you’re serving a larger group, you can prepare the poached eggs and bacon in advance, then assemble just before serving.

Conclusion:

As you take your first bite of this Classic Eggs Benedict, you’ll understand why it has stood the test of time. The beautifully poached eggs, the crispy bacon, and the luscious hollandaise sauce create an extraordinary symphony of flavors. It’s a dish that effortlessly combines elegance and comfort, making it perfect for both leisurely weekend brunches and special occasions. So go ahead, indulge in this classic masterpiece, and savor every delightful mouthful.