Eggs Benedict (Print Version)

# Ingredients:

01 - 175g of cubed unsalted butter.
02 - 1 1/2 tablespoons of fresh lemon juice.
03 - 3 egg yolks to start.
04 - A quarter teaspoon of salt.
05 - 1/4 teaspoon of cayenne.
06 - 1 1/2 tablespoons of water.
07 - 8 big eggs.
08 - 4 split English muffins.
09 - 8 slices of ham or bacon.
10 - 1 tablespoon of chopped parsley.
11 - 1 tablespoon of chives, finely chopped.

# Instructions:

01 - Set your oven to the lowest setting (120°F). Cook up the bacon and leave it warm. Make sure muffins get toasted.
02 - Combine the yolks and spices in a blender. Slowly pour in hot, melted butter while blending to create hollandaise.
03 - Crack eggs, strain to remove any loose whites. Add to barely simmering water and poach for 2-3 minutes.
04 - Start with muffin halves, then add ham or bacon. Place the poached eggs on top, drizzle with hollandaise, and sprinkle herbs.

# Notes:

01 - You can prepare this 2 days in advance.
02 - Use very fresh, chilled eggs for best results.
03 - Straining eggs ensures a neater poach.

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