Eggs Benedict is a great combination of poached eggs over Canadian bacon or ham and buttered toasted English muffin. And this is all topped with a delicious Hollandaise sauce!
Place egg yolks in a food processor or blender and turn it on.
Slowly pour in the melted butter while food processor/blender is on.
Add lemon juice, salt and pepper and let it blend well. Reserve
Eggs
In a pan, boil some water with the vinegar (water should be at least 1,5 inch - 4cm - deep).
Crack eggs (one at a time) in a small cup (or laddle) and carefully place them in the boiling water (3 minutes maximum to have runny eggs).
Finish
Slice the English Muffins in half and toast them.
Butter each half of the muffin, place a slice of Canadian bacon (or ham) on it.
Carefully scoop each egg from the water with a slotted spoon or wired spatula and place over Canadian bacon on each muffin.
Pour Hollandaise sauce over each egg and sprinkle with fresly ground pepper (if desired)
Notes
This recipe is for 2 people considering each one will have 2 eggs, but you can make it for 4 people (you will need 2 extra English muffins) and then prepare just one of the halves for each serving, leaving the other one just buttered, as in the pictures.