Eggs Benedict

For someone who doesn't usually eat breakfast, Ben is quite the morning cuisine expert.  A couple of weeks ago he made these eggs Benedict and he was not surprised to hear that this would be my first time to try one.  This is not unusual because I am known by many as the type of person who eats bread, chicken, and cheese.  I was not forced to try new things as a child, something that Ben thinks is horrible, so now when I'm in my 20s I'm finally getting around to trying different foods.

Ingredients
2 eggs
2 teaspoons white vinegar
4 egg yolks
1 teaspoon lemon juice
1/2 cup unsalted butter, melted
pinch cayenne
pinch salt
1 English muffin, halved
4 slices of Canadian Bacon

First we'll start with making the Hollandaise Sauce.  Whisk egg yolks and lemon juice together in a stainless steel bowl until it has thickened and doubled in volume.  Place the bowl over a sauce pan with barely simmering water (the water should not touch the bottom of the bowl).  See picture below of Ben's "double-boiler. Continue to whisk rapidly, but be careful not to let the eggs get too hot or they will start to scramble. Slowly drizzle the melted butter and continue to whisk. Remove from heat and whisk in salt and cayenne. 

For the rest of the eggs Benedict - brown the Canadian bacon in a pan and set aside.  Toast the halved English Muffin.  In a non-stick skillet, add water half way up.  Add white vinegar.  Bring to a slow boil and carefully crack the eggs in the pan. Reduce heat to a simmer.  Cook for 3 minutes until egg white is set.  Remove from the pan with a large spoon and allow to drain.  Assemble muffin, bacon, egg, and pour Hollandaise sauce over the top!

Here's a picture of the eggs Benedict without the Hollandaise sauce so you can see the assembly a little better.