Eggs Benedict is the golden standard of brunch dishes, symbolizing an aspect of the good life in top-tier restaurants as well as being devoured at homes worldwide. Poached eggs on toasted English muffins, coated with slices of Canadian bacon or smoked salmon, and rich Hollandaise sauce, are the quintessential building blocks of this culinary treat. Because of the stark contrast between the different textures and flavours incorporated in this dish, people look so highly at Eggs Benedict as a breakfast meal or brunch. The preparation begins with poached eggs to absolute perfection: the whites set, the yolks still runny. Such contrasts make for a luscious mouthfeel as the yolk breaks and mixes perfectly with the other components of the dish. The toasted English muffin is golden brown, with a sturdy base that absorbs all the flavours without becoming soggy. Canadian bacon is typically used to give the dish a mild, smoky flavour. Variations are of course possible, and some recipes call for crispy pancetta or smoked salmon instead for a twist on the basic recipe. But the Hollandaise sauce is the star of the show, a rich emulsion of egg yolks, melted butter, and lemon juice, whisked smooth until velvety. Salt season the sauce, along with just a pinch of cayenne or paprika to give it a slightly subtle kick. Fresh herbs is used to garnish Eggs Benedict, for instance, or, of course, hash browns or a light salad on the side. It makes the Eggs Benedict a lavish dish that provides that certain oomph to make every meal more sophisticated and comfortable in each tasty bite; yet an occasional special treat or a leisurely weekend breakfast has made it a timeless favourite position in brunch.

• 4 large eggs
• 1/2 cup unsalted butter
• Fresh parsley
• Salt
• 1 tbsp lemon juice

• For Eggs Benedict, use fresh eggs, quality Canadian bacon, and ripe English muffins to give the highest flavour and texture.
• Place 3 inches of water in a medium saucepan and bring it to a gentle simmer over medium heat.
• Add a pinch of vinegar to the water, which helps solidify egg whites better.
• Beat one egg in a small bowl and gently slide into the almost boiling water. Do the same with the remaining eggs.
• Make sure the eggs do not overlap each other; otherwise, they will stick together.
• Continue cooking for around 3-4 minutes, till the whites are set and the yolks remain runny.
• Remove the eggs in a slotted spoon, drain them on a paper towel and squeeze out excess water
• With the poaching eggs underway, toast the English muffins. You can toast them in a toaster or place them, cut side down, in a hot skillet until golden brown. The toasted muffins provide a base upon which your Eggs Benedict rests, adding an attractive crunch to what is already a soft and incredibly classic Eggs Benedict recipe unto itself.
• In the same pan where you toasted your muffins, add the slices of Canadian bacon. Over medium heat, cook until lightly crispy for about 2 to 3 minutes on each side through. This will give flavour to your dish because you are to warm up the bacon, which is essential for assembling your recipe of Eggs Benedict at the end.
• Prepare the Hollandaise sauce by whisking together egg yolks and lemon juice until the mixture is pale and slightly thickened in a mixing bowl. You can do this with or without using an electric mixer, but it is best to put your heatproof bowl over a pot of simmering water.
• Add the butter and let melt; then allow it to temper slowly into the whisk until the sauce thickens and becomes creamy.
• Add salt to taste and a pinch of cayenne pepper.
• Heat the sauce, not hot, or it curdles.
• To serve your Eggs Benedict, place one-half of a toasted English muffin on a plate. On top of the muffin half, put a slice of Canadian bacon and then stack a poached egg over the bacon.
• Drizzle the warm Hollandaise sauce very lavishly over the egg, letting it flow down the sides.
• Sprinkle chopped fresh parsley or chives over the assembled Eggs Benedict for a dramatic finishing touch. This does add pops of colour and makes the dish look all the more appealing.
• Present Eggs Benedict hot, all things being warm.
• Serve additional Hollandaise sauce alongside perhaps fresh fruit or a light salad to balance the richness of this excellent dish. There you have your Eggs Benedict, so indulge in each delicious, savoury morsel. The flavours and textures-from the creaminess of the yolk to the richness of the sauce-are are indeed very indulgent and gratifying.