Eggs Benedict

Ingredients

• 3 large egg yolks
• 2 Tbsp fresh lemon juice
• 1 Tbsp water
• 3/4 cup unsalted butter, melted and warm
• 1/4 tsp salt
• pinch white pepper or cayenne
• 1 tsp white vinegar
• 8 large eggs
• 8 slices Canadian bacon
• 4 English muffins, split
• 2 Tbsp butter, softened
• pinch paprika or chopped chives

Before you start

• Set a heatproof bowl over a pan of barely simmering water.
• Bring a wide pan of water, 2 to 3 in deep, to a gentle simmer.

Directions

1. Whisk over the simmering water until thick and 160°F: egg yolks, fresh lemon juice, water.
2. Whisk in a little at a time until thick: step 1, unsalted butter.
3. Whisk in and keep warm: step 2, salt, white pepper or cayenne.
4. Poach 3 to 4 min, until whites set; lift out and drain: white vinegar, eggs.
5. Brown in a skillet 1 min per side: Canadian bacon.
6. Toast until golden: English muffins.
7. Spread: step 6, butter.
8. Top each half with bacon, an egg and sauce: step 3, step 4, step 5, step 7.
9. Sprinkle over and serve at once: step 8, paprika or chopped chives.