Find a small saucepan (I use a 1-quart size) and a heatproof glass or stainless steel bowl that fits snugly on top. Fill the saucepan with about 1 inch of water and bring it to a boil. This setup will act as a double boiler.
Place the two egg yolks and lemon juice in the bowl. Start whisking vigorously with a balloon whisk to introduce air and make the sauce light and fluffy.
Turn down the heat so the water is gently simmering. Place the bowl on top of the saucepan, ensuring the bottom of the bowl doesn’t touch the water (to avoid scrambling the eggs). Whisk continuously to keep the eggs moving.
Gradually add the melted butter, whisking constantly. It’s essential to whisk thoroughly to prevent the sauce from splitting. The balloon whisk is especially effective in incorporating air and achieving a smooth, thick sauce. The final consistency should be glossy and firm enough to coat the back of a spoon.
Finally, season with a pinch of salt, adjusting to your taste. A little cayenne pepper can be added for a spicy kick. Keep the finished sauce warm by setting it over the turned-off water bath; this maintains an ideal temperature.
Cook the Canadian bacon
In a small skillet, melt ½ tablespoon of butter over medium-high heat.Place two slices of Canadian bacon in the skillet. Cook for 3 minutes on one side, then flip them over and cook for an additional 2 minutes on the other side.Once cooked, remove the bacon from the heat and cover it to retain warmth.
Poach the eggs
Fill a medium-sized saucepan two-thirds with water and bring it to a boil. Add vinegar, then let the water return to a boil. Reduce the heat until the water is at a gentle simmer.
Gently stir the water in a clockwise direction. Crack each egg into a separate small bowl or cup. Carefully slip one egg at a time into the simmering water. Avoid boiling the water vigorously as it can disrupt the egg's shape.
Turn off the heat and cover the saucepan. Let the eggs sit for 3-4 minutes. Check the eggs for doneness by lifting one out with a slotted spoon. The whites should be firm. If needed, return the egg to the water for an additional minute.
Once done, use a slotted spoon to lift the eggs out gently. Place them on a paper towel to drain any excess water, preventing your muffin from becoming soggy.Pro Tip: Cooking times can vary based on the pan size, water amount, desired egg consistency, and altitude. At high altitudes or for firmer yolks, you may need to extend the cooking time slightly.
To assemble
Toast your English muffin until golden brown. Place the two toasted English muffin halves on a plate. You can either butter them lightly or drizzle 2-3 tablespoons of the hollandaise sauce over each half for extra flavor.
Place a slice of the cooked Canadian bacon on top of each muffin half.
Carefully place a poached egg on top of the bacon on each muffin half.
Generously ladle more hollandaise sauce over the eggs, ensuring they're well-covered.Serve immediately.
Notes
Vinegar for Poaching Eggs: Always add vinegar to the water when poaching eggs. The acid in the vinegar helps the egg whites to set more quickly and maintain their shape.Keeping Hollandaise Warm: To maintain the perfect temperature of your hollandaise sauce while preparing other components, let the sauce sit over the warm water bath used for its preparation. Remember to turn off the stove to prevent overheating.Immediate Topping with Hollandaise: Once your Eggs Benedict assembly is ready, promptly spoon the hollandaise sauce over the eggs. Delaying this step can lead to the sauce cooling down and potentially breaking, affecting its smooth texture.Eggs Florentine Variation: For a twist, try making Eggs Florentine by adding sautéed spinach. While some prefer replacing the Canadian bacon with spinach, adding it alongside the bacon offers a delightful blend of flavors and textures.Troubleshooting Hollandaise Sauce: Tips and TechniquesCommon Issues and Solutions:Curdling from High Heat: If the heat is too intense, egg yolks may curdle, leading to a grainy, lumpy sauce. Unfortunately, once curdled, it’s best to start over as the sauce can't be fixed.Lack of Fluffiness: Not whisking vigorously enough can result in a sauce that isn't fluffy. Increase your whisking speed to incorporate more air.Preventing Sauce Separation: If the sauce starts to separate, gently whisk in 1 teaspoon of cold water or heavy cream. Alternatively, place the bowl over an ice bath and whisk until smooth.Thin Sauce: A sauce that's too runny likely hasn’t cooked long enough. Continue to whisk over heat until it reaches the desired thickness.Thick Sauce: If the sauce is overly thick, thin it with a small amount of liquid (like water or lemon juice). This will help stabilize the emulsion and achieve the right consistency.