Ingredients

• 3 Eggs
• 6 slices Canadian Bacon (or similar), grilled until crisp
• 3 English muffins (three halves to be used for three eggs)

Make the Hollandaise sauce (directions below). Poach the eggs.

To Poach Eggs:

1. Take a saucepan, fill it 3 inches with water and add vinegar or lemon juice, 1 tsp per cup of water. The vinegar/lemon juice helps keep the egg together.
2. Keep on medium heat and when the water just reaches boiling point, break the egg into a cup (to make sure the yolk is not broken) and carefully pour it into the water. Repeat for the remaining two eggs.
3. Keep the water on a steady heat, (don’t let it boil) and cook the eggs for 2 to 3 minutes. The whites should be set and the yolk squidgy.
4. Remove with a slotted spoon.

Hollandaise Sauce

Makes 150 ml

• 2 Egg yolks
• 100 gms.cold unsalted butter, diced
• 1 tsp. lemon juice
• 1 tbsp. water

1. Put the yolks, butter and 1 tbsp water in a heavy-based pan and heat very gently, whisking all the time. As the butter melts, the sauce will begin to thicken; don’t turn the heat up to hasten thickening. The sauce needs careful attention and continuous whisking.
2. When butter melts, turn up the heat to medium-low and whisk vigorously until it thickens: If it  gets too hot, take it off the heat, but continue whisking. When it cools down a bit put it back on the heat.
3. When the sauce thickens to your liking, stir in 1 tsp lemon juice and season. Taste and adjust if necessary. If the sauce gets too thick add a tbsp. of water and whisk. Make sure it doesn’t curdle but should be medium thick and creamy. Serve immediately.

To Assemble:

1. Keep the grilled bacon warm.
2. Slice the muffins horizontally and toast the muffins on both sides.
3. Now butter the muffins (optional), place one half on a serving plate, top with 2 slices of Bacon.
4. Put the poached egg on top and then spoon over the hollandaise sauce and serve immediately.
5. If desired, flash the eggs benedict under the grill for 25 to 30 seconds. If you wish to do that, assemble the muffins on a tray and flash as close to the heat as possible just for a golden tinge. Transfer to a plate and serve immediately.