Eggs Benedict Recipe

• 8 slices Canadian Bacon
• 4 English Muffins (split, toasted and buttered)
  
  For Poached Eggs
• Water (as needed)
• 2 tsp Salt
• 6 tbsp White Vinegar (distilled)
• 8 Large Eggs
  
  For Hollandaise Sauce
• 2 Cup Hollandaise Sauce
• ½ tsp Peppercorns (cracked)
• ¼ cup White Wine Or Cider Vinegar
• ¼ cup Water (as needed)
• 4 large Egg Yolks (fresh)
• 1½ cup Melted Whole Butter (unsalted)
• 2 tsp Lemon Juice
• Salt (to taste)
• Pinch White Pepper (ground)
• Pinch Cayenne (optional)

• For Poached Eggs
• Take a deep pan and pour water, vinegar and salt in it and turn the stove on simmer.
• Take a small bowl and break eggs in and slide it in the poaching water.
• Cook till the eggs become opaque to some extent.
• Take a slotted spoon and remove eggs from water. Blot them using an absorbent towel and keep them in the refrigerator.
  
  For Hollandaise Sauce
• Place a small pan on medium heat and put white wine/vinegar and peppercorns in it. Cook until the peppercorns are dry.
• Add water to the pan and strain the liquid in a bowl.
• Add egg yolk to the bowl and pour the contents in a pan. Place the pan on simmer. Whisk it constantly.
• Cook till the egg yolk is the thrice the original volume and falls in ribbons from the whisk.
• Remove from the flame and keep on the kitchen towel.
• Now, scoop the warm butter in the egg mixture and whisk it constantly. Add water to it, if it becomes thick and whisk again.
• Garnish it with lemon juice, pepper, cayenne and salt and serve immediately.
• You can also store it and warm it up in a bowel over simmering water before serving.
  
  For Eggs Benedict
• On low-medium heat, saute the Canadian bacon for 1- 2 minutes, on both sides.
• Take an English muffin and cut it in half.
• Apply the sliced Canadian Bacon on its one-half, followed by a heated poached egg. Cover with the other half of the muffin.
• Now, spoon warm Hollandaise over the egg and serve.