3 whole English Muffins
3 slices Canadian Bacon
3 eggs for poaching
1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 Tbsp lemon juice (the juice from 1 small lemon)
1 Tbsp cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste
1. Boil water and add white vinegar. With a spoon, begin stirring the boiling water in a large, circular motion. Crack egg in ramekin. Drop egg and cook for about 2 ½ to 3 minutes. If you are poaching many eggs, you can place finished eggs in cold water. Reheat them in warm water later.
2. In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn!
3. Prepare a double boiler. Bring water into a gentle simmer in a tall saucepan.
4. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume (about 8 minutes).
5. Place the bowl over a saucepan containing barely simmering water (or use a double boiler).
6. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
7. Remove from heat. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
8. Sprinkle Cayenne Pepper + Salt + Pepper after plating hollandaise sauce.