Eggs Benedict with Hollandaise Sauce

Ingredients:

- 1 stick (8 tablespoons) + 1 tablespoon butter

- 1 egg yolk + 8 whole eggs

- 1 tablespoon lemon juice

- 8 slices Canadian bacon

- 8 halves English muffins, toasted until crispy

- Fresh chives / parsley

Instructions:

1. The first step is to poach the eggs, since poach eggs can easily be stored in a bowl of water. To make sure that your eggs stay together, try to get the freshest eggs you can find. Place each egg in a fine mesh strainer to remove any impurities and loose egg whites.

2. Transfer to a pot with a slotted spoon, and cook for 4 minutes, until the outside of the yolk is solid and the inside is still liquid.

3. Transfer to a bowl of cold water with a slotted spoon and set aside.

4. Melt the 1 tablespoon of butter in a large cast-iron skillet until bubbling. Cook the Canadian bacon in the butter until lightly browned and crisp on the outside.

5. Melt the stick of butter in a medium saucepan, and transfer to a blender once melted. Blend with the egg yolk, lemon juice, salt. Adjust consistency with water to your liking.

6. Assemble, first placing the English muffin, then the Canadian bacon, the poached egg, a spoonful of Hollandaise sauce, and finally a sprinkle of fresh chives. Enjoy!