Eggs Benedict 🍳

Method

1. 1

   Clarify the butter: melt it slowly and skim off the milk foam; keep the golden liquid hot.

2. 2

   Make hollandaise over a bain-marie: whisk yolks with lemon juice and a spoon of water until thick and ribbon-like, off the heat whisk in the warm butter in a thin stream. Season, keep lukewarm — never boiling or it splits.

3. 3

   Bring a shallow pan of water with vinegar to a bare simmer (small bubbles, no rolling). Swirl once, crack each egg into a cup and slide it into the vortex; poach 3 minutes for a set white and liquid gold yolk.

4. 4

   Toast the muffin halves, warm the bacon in a dry pan 1 minute per side.

5. 5

   Build: muffin, bacon, egg — blot the egg on a towel first so the muffin stays dry. Spoon hollandaise over, cayenne dust, serve immediately before the sauce settles.

6. 6

   Lift the yolk with the muffin edge — if it runs pink, you cooked it right.