Classic Eggs Benedict

Ingredients

English muffins

2, split in half

Butter

2 tablespoons, softened

Canadian bacon

4 slices

Eggs

4, large

Hollandaise sauce

1 cup

Salt

to taste

Pepper

to taste

Paprika

for garnish

Instructions

1. Preheat your oven on its lowest setting to keep the prepared components warm.
2. Split the English muffins in half and spread softened butter on the cut sides. Toast them on a hot griddle pan until golden brown and crisp. Transfer to the oven to keep warm.
3. In the same griddle pan, grill the Canadian bacon until it is crispy and browned on both sides, about 2-3 minutes per side. Place in the oven to keep warm.
4. To poach the eggs, bring a large pot of water to a gentle simmer. Crack each egg individually into a ramekin or cup. Create a gentle whirlpool in the simmering water using a spoon, and slowly tip the egg into the center. Cook for about 3 minutes for a runny yolk or longer if you prefer a firmer egg.
5. While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat, stirring gently. Be careful not to let it boil or overheat.
6. To assemble, place a toasted muffin half on each plate, spread a spoonful of hollandaise sauce on top, add a slice of Canadian bacon, then gently place a poached egg on top. Drizzle more hollandaise sauce over the egg, and finish with a sprinkle of paprika, salt, and pepper to taste.