Jade Amiotte's Eggs Benedict with Homemade Hollandaise Sauce

Directions

POACHING THE EGGS

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Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce the heat until it reaches a simmer.

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Optional: Add a little splash of vinegar to the water (it helps the egg white stay together once it is in the water).

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Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmering water, gently easing it out of the cup.

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Cook the egg in simmering water for about 3-5 minutes, depending on how soft you want your egg yolk. Then remove the poached egg with a slotted spoon.

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Tip: It is not abnormal to see white foam forming at the top of the water while poaching an egg. You can simply skim the foam off the water with a spoon.

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HOLLANDAISE SAUCE

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Melt the butter in a small saucepan. In a separate bowl, beat the egg yolks and mix in the lime juice, whipping cream, salt, and pepper.

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Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process, adding a spoonful at a time of hot butter to the egg mixture (adding the butter slowly a spoonful at a time will temper the eggs and make sure they don't curdle).

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Once the butter has incorporated, pour the mixture back into the saucepan and cook on low heat, stirring constantly for just 20-30 seconds. Remove from heat and set aside.

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ASSEMBLY

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Separate your English muffins into halves and place a slice of Canadian bacon onto each half.

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Place a poached egg on each muffin and top with Hollandaise sauce. Enjoy!

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