Eggs Benedict Recipe

Whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.

Add the bowl to a double boiler over low to medium heat and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. This takes 3 to 4 minutes.

Whisk while slowly drizzling in the clarified butter until it is completely emulsified. Remove from the double boiler, season with salt and cayenne, and set it aside.

Add some vinegar to a medium-size pot with water and simmer over low to medium heat.

Stir the water using a spoon for 10 seconds to create a vortex. Add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 2 to 3 minutes or until the egg whites are cooked but the yolk is runny.

Remove the egg and season with salt and pepper. Repeat 7 more times with the rest of the eggs. You can also follow my poached egg recipe for multiple eggs at once.

Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of cayenne.