Eggs Benedict

Ingredients:

• 4 English muffins
• 8 eggs
• 8 thick slices of Canadian bacon
• 1/2 cup butter, melted
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup butter, melted
• 2 tablespoons chopped fresh chives

Instructions:

1. Fill a large saucepan with 3 inches of water and bring to a boil. Lower heat to medium and place a metal mixing bowl on top of the saucepan to create a double boiler.
2. In the metal mixing bowl, whisk together the 3 egg yolks, lemon juice, salt, and cayenne pepper until well combined. Slowly pour in 1/2 cup of melted butter, whisking constantly until the sauce thickens. Remove from heat and cover to keep warm.
3. In a skillet over medium heat, cook the Canadian bacon until lightly browned on both sides. Toast the English muffins and butter them with the remaining melted butter.
4. Fill a medium saucepan with 2-3 inches of water and bring to a simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Cook for about 3 minutes or until the whites are set but the yolks are still runny.
5. To assemble, place a slice of Canadian bacon on top of each English muffin half. Place a poached egg on top of the bacon. Drizzle with the warm hollandaise sauce and sprinkle with fresh chives.