Classic Eggs Benedict with Herb Butter

Start to finish: 30 minutes
Impresses: 2

Ingredients
4 tablespoons salted butter, softened 
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 English muffins, halved 
1 teaspoon white vinegar
4 eggs 
Salt and pepper, to taste
4 slices Canadian bacon
No-fail hollandaise sauce

Method
Heat oven broiler and line a baking sheet with foil. In a small bowl, combine butter, dill, parsley and chives. Evenly spread herb butter over each half of the English muffins. Place face-side up on the prepared baking sheet.

Fill a large pot halfway with water. Add in vinegar and bring to a boil. Reduce to a simmer and crack eggs one at a time into simmering water. Carefully lower the eggs into the water. If you want a round poached egg, swirl the water in a circular motion with a wooden spoon. This will tighten the whites around the egg when it hits the water. Poach 3–4 minutes (this will result in a cooked white and runny yolk). Drain on a paper-towel lined plate and season with salt and pepper.

While the eggs poach, bring a pan over medium heat. Warm Canadian bacon until slightly browned, about 2 minutes per side. Place English muffins under broiler and toast until slightly browned, about 3 minutes. Watch these closely as each oven varies. 

When ready to assemble, place toasted English muffins on a plate or serving dish. Top each side with one slice of Canadian bacon and a poached egg. Generously drizzle fresh, warm hollandaise atop each English muffin.

Serve immediately.

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No-fail hollandaise sauce
Start to finish: 5 minutes
Makes: 1 cup finished sauce

Ingredients
3 egg yolks
½ teaspoon Dijon mustard
½ lemon, freshly juiced
¼ teaspoon cayenne pepper
½ cup salted butter, melted

Method
Add egg yolks, Dijon mustard, lemon juice and cayenne pepper to the pitcher of a blender. Blend until fully combined, about 1 minute. With blender on high speed, slowly drizzle in melted butter until thickened.

Serve immediately.