Eggs Benedict is one of my special indulgences. I save it for when I know it will be really, really good. It’s great for a special occasion like a date for breakfast with your love. Add some steamed asparagus and a glass of sauvignon blanc and you have everything you need to start the day perfectly. – Chef Ro
For the Hollandaise Sauce:
4 egg yolks
½ cup very hot water
¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups clarified butter
Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.
For the poached eggs:
2 large fresh eggs
1 teaspoon distilled white vinegar
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
Putting it all together:
2 pieces Canadian bacon
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives
Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.
Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.