Eggs Benedict

Ingredients:

• 3 egg yolks
• Juice from 2 whole lemons
• 220 g butter, melt and let cool slightly
• A pinch of salt
• Cayenne pepper
• 4 eggs
• 2 English muffins, halved, toasted and buttered
• 4 slices Canadian bacon, heated in a frying pan
• A pinch of paprika

Preparation:

1. Place the egg yolks in a blender or food processor. Add the lemon juice and blend for a few seconds. With the blender running, slowly pour in the melted butter. Turn off the blender and add a pinch of salt and cayenne pepper. Blend again until smooth. Set aside for a minute.
2. Prepare a poached egg by carefully cracking it into gently simmering water. Cook for 2–2.5 minutes, then remove it with a slotted spoon and carefully transfer it to a plate. Repeat with the remaining eggs.
3. To serve, place a toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Top with a poached egg. Drizzle with warm hollandaise sauce. Sprinkle with a little paprika.