Eggs Benedict

I love Eggs Benedict. People are scared of making Hollandaise at home, but it's really not that hard. It's also such a special breakfast to have at home and makes dreary, cold Sunday mornings a bit more bearable. 

Serves 2

Ingredients:

2 English muffins

4 pieces Canadian Bacon

5 eggs

4 tbsp butter

2 tsp lemon juice

salt and pepper

1 tbsp vinegar

1 scallion, thinly sliced

Directions:

First you want to make the Hollandaise. 

Bring an inch or so of water to a simmer. In a large glass bowl, put an egg yolk (I whisked it a bit and removed some of it) and whisk in the lemon and a pinch of salt. 

Melt 3 tbsp of butter in a small bowl. Place the big glass bowl over the simmering water and bit by bit, whisk in the melted butter until you have a smooth, thick, mayonnaise-like sauce. Set it aside.

Add more water to the pan and bring to a lively simmer.

Toast the English muffins and spread with the remaining butter. Heat the Canadian bacon in a hot skillet for about a minute each side. Put on top of the buttered English muffin.

To poach the eggs, add salt and vinegar to the simmering water. Crack on egg into a bowl. Using a spoon, stir the water until it swirls, then pour in the egg. Cook it about 2 minutes (or however done you want) then scoop out with a slotted spoon and put on a paper towel to drain. Put the egg on top of the Canadian bacon and repeat with the other eggs. Warm up the Hollandaise over the water, then spoon on top of the eggs. (Add a little water if it's gotten too thick.)

Add a little pepper and some thinly sliced scallion.