Eggs Benedict

Hollandaise Sauce

1. Add egg yolks, lemon juice, salt and cayenne pepper to a blender. Then blend on medium high speed for about 30 seconds until yolks lighten in color.
2. In a small microwave safe bowl, melt butter or place butter in a saucepan on the stove and melt over low-medium heat.
3. With the blender going, slowly drizzle in warm melted butter. Add a spoonful of butter at a time to temper the egg mixture so it doesn't curdle. Make sure the butter is still warm when you drizzle it into the butter.
4. After butter is completely incorporated, turn off blender and add to a saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside, this mixture thickens as it cools. If you want it thinner add a splash of cream and whisk to thin.

Canadian Bacon

1. In a large skillet, cook Canadian bacon over medium-high heat about 1 minute on each side, or until heated through.
2. Remove from skillet and lay on a paper towel lined plate. Set aside.

English Muffins

1. Turn on oven to high broil.
2. Spread butter on English muffin half and place on baking sheet, butter side up.
3. Toast in oven under broiler for 1-3 minutes or until golden brown, watching carefully not to burn. Alternatively use a toaster or toaster oven.

Poached Eggs

1. Fill a large deep frying pan or saucepan two-thirds full with water (at least 3-4 inches of water), then add vinegar. Bring to a boil.
2. Crack eggs one at a time into a small dish.
3. Reduce heat to low. You will want slight bubbles on the bottom of the pan still.
4. Gently slide egg into water. Cook eggs until whites are just set, about 3-4 minutes depending on how firm you want the egg yolk.
5. Remove egg with a slotted spoon.

Assemble

1. Top each English muffin half with a slice or two of Canadian bacon, then spoon poached egg over the bacon. Top with homemade Hollandaise sauce and garnish with parsley.