2 egg yolks
1-1/2 teaspoons Lemon Juice
1 stick butter (1/2 cup)
½ teaspoon Cayenne Pepper
dash of salt
Kitchen Equipment Needed
medium saucepan (5″-6″ high sides) for poaching eggs
Double boiler for the Hollandaise sauce
Toaster or toaster oven
Poached Eggs: In a medium saucepan, fill with about 3 inches of water and bring to a rolling boil. Add a bit of salt to the water. This will help the eggs stay together when you poach them. Reduce the heat to a simmer before you add the eggs. Crack the eggs into separate small dishes, being careful not to break the yolks.
Slowly pour each egg into the lightly simmering water. You can do 2-3 depending how large your saucepan is and how confident you are with the process. Cover and remove from heat. Cook for about 3-5 minutes depending on how runny you like your eggs. Drain well with a slotted spoon. Place the eggs on a serving plate and repeat with the remaining eggs. Keep the eggs warm.
Hollandaise Sauce: Whisk together the egg yolks and lemon juice in the top portion of a double boiler. In the bottom of the double boiler, add enough water but make sure it does not touch the top saucepan. Heat to a simmer. Cut the stick of butter into three pieces and add the first piece into the egg yolks, stirring constantly until melted. Continue with the other two pieces of butter, one at a time until dissolved. Keep stirring and cooking the mixture for another 2-3 minutes until the sauce is thickened. Remove it from the heat and add in the cayenne pepper and salt. Keep warm until ready to serve.
English Muffins and Canadian Style Bacon: Fry the Canadian Style bacon in a pan until warm. Toast the English muffins in a toaster and butter them.
Plating the Eggs Benedict: Place 2 toasted and buttered English muffin halves on a plate. Cover each with a slice of Canadian Style bacon. Spoon a poached egg (drained well) over each slice of bacon. Spoon Hollandaise sauce over each half. Garnish the plate with fresh grape tomatoes for added color.