Eggs Benedict
by taira
1
english muffin
canadian bacon
2
egg
1 g
chives
, chopped, chopped, chopped
38 g
unsalted butter
5 ml
lemon juice
1 pinch
kosher salt
cayenne
Use an egg, butter, lemon juice, salt, and cayenne to make a Hollandaise Sauce . Cover to keep warm
Toast the English muffin halves until golden brown
Over medium heat, cook the Canadian bacon lightly browned on both sides
Use 1 egg to make a Poached Eggs
Assemble by placing a slice of Canadian bacon on each toasted English muffin half. Gently place a poached egg on top of the bacon. Spoon warm Hollandaise sauce over each poached egg. Garnish with chopped chives or parsley if desired.