Eggs Benedict is the perfect combination of savory flavors, creamy textures, and a touch of indulgence, making it a fantastic brunch dish. Whether you're hosting a Sunday brunch or simply treating yourself to a gourmet breakfast, this dish will surely elevate your morning and impress your guests.
Create a double boiler by placing the bowl with the egg yolks over a pot of simmering water. Whisk continuously to prevent the yolks from curdling. Slowly add the melted butter, a little at a time, continuing to whisk until the sauce is thick and creamy. Once the sauce is smooth and creamy, add a pinch of cayenne pepper for a little extra flavor, then set aside to keep warm.
Fill a large pot with about 3 inches of water and add a splash of vinegar. Bring it to a gentle simmer. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon, then slowly slide the egg into the simmering water. Repeat with the other eggs.
Let the eggs cook for about 3-4 minutes for a soft, runny yolk. Once done, use a slotted spoon to carefully remove them from the water. Set them aside on a paper towel to drain excess water.
Place one slice of Canadian bacon on top of each muffin half, then gently place a poached egg on top of the bacon. Generously spoon the warm hollandaise sauce over the poached egg, letting it cascade down the sides.