Telur Benediktus

Instructions

1. Melt ½ cup unsalted butter in a small pot over medium heat until it starts to foam.
2. Place 3 large egg yolks and 1 teaspoon water in a blender and start blending on low speed. Slowly stream in the melted butter and ¼ cup heavy whipping cream while mixing and continue to mix until combined.
3. Mix in 1 ½ teaspoons fresh lemon juice, ⅛ teaspoon cayenne pepper, and salt & pepper to taste. Pour into a bowl, lay plastic wrap over the surface of the sauce, and set it aside.
4. Prepare 4 large eggs for poaching. Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
5. Fill a medium-sized pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
6. Stir in 1 tablespoon vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook for 3 minutes.
7. Remove with a slotted spoon and drain the poached egg on a paper towel. Repeat with remaining eggs.
8. Cook 4 slices Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.
9. Toast the 2 English muffins in the toaster or under the broiler until golden. Spread with 1 tablespoon butter.
10. Place a slice of the Canadian bacon on each of the toasted English muffins. Add a poached egg and then pour the Hollandaise sauce over the top. Garnish with chopped Italian parsley and a sprinkle of paprika!