Eggs Benedict With Hollandaise Sauce

Cook or poach egg to liking

Toast English muffin

Use any protein to your liking – Canadian bacon, salmon, etc.

Top with Hollandaise sauce

Hollandaise sauce:

3 egg yolks

1/2 cup clarified butter

1 Tbsp lemon juice

1/2 tsp dijon

Pinch of salt

Pinch of cayenne pepper

Whisk egg yolks, lemon juice, and dijon together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.