Classic Eggs Benedict

Steps

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1. 1
   Melt the butter in a small pot over medium heat, letting it brown slightly if desired for added richness.
   ▶ ≈0:00
2. 2
   Separate four eggs, collecting the yolks for the hollandaise sauce and saving the whites for later use if desired.
   ▶ ≈0:16
3. 3
   Whisk the egg yolks until they reach a pale yellow color, about 1-2 minutes.
   ▶ ≈0:40
4. 4
   Add the fresh lemon juice and whisk it in, which will help thicken the mixture immediately.
   ▶ ≈1:23
5. 5
   Add the salt, cayenne pepper, and black pepper, whisking together until well combined.
   ▶ ≈1:37
6. 6
   Slowly drizzle in the melted butter while whisking constantly until the hollandaise thickens and becomes creamy, about 1 minute.
   ▶ ≈2:05
7. 7
   Set the finished hollandaise sauce aside.
   ▶ ≈3:09
8. 8
   Bring a large pot of water to a boil, then reduce to a gentle simmer and add the vinegar.
   ▶ ≈3:55
9. 9
   Gently slide the egg into the center of the simmering water and cook for 3-5 minutes until the whites are set but the yolk remains runny.
   ▶ ≈5:50
10. 10
    Split the English muffins with a fork and toast them until golden and crispy.
    ▶ ≈4:51
11. 11
    Cook the Canadian bacon in a heated pan over medium-high heat for about 2 minutes per side until lightly browned.
    ▶ ≈4:37
12. 12
    Layer the toasted English muffin with Canadian bacon and the poached egg, then generously spoon the hollandaise sauce on top.
    ▶ ≈7:10
13. 13
    Garnish with fresh chives and serve immediately.
    ▶ ≈7:22