• Cooking Time: 45 Minutes
• Servings: 6 servings
• Preparation Time: 20 Minutes
• 6 English Muffin, split
• 12 Canadian Bacon Slices, 6 mm (1/4 in.) thick
• TT Salt
• 180 ml Vinegar
• 12 Eggs
• 720 ml Hollandaise Sauce
• Hollandaise Sauce:
• 1/2 tsp. White Peppercorns, crushed
• 90 ml White Wine Vinegar
• 60 ml Water
• 6 Egg Yolks, pasteurized
• 45 ml Lemon Juice
• 480 ml Clarified Butter, warm
• TT Salt
• TT Pepper
• TT Cayenne Pepper

1. HOLLANDAISE SAUCE
2. Combine the peppercorns, vinegar, and water in a small saucepan. Reduce by one-half.
3. Place the egg yolks in a stainless steel bowl. Strain the vinegar-and-pepper reduction through a chinois, and into the egg yolks.
4. Place the mixture in a blender and add the lemon juice. Set the blender's speed to low-medium and pour in the clarified butter slowly.
5. When the sauce thickens, season with salt, pepper, and cayenne.
6. EGGS BENEDICT
7. Bring 1 liter of water to a boil and add salt and vinegar.
8. Place the eggs in custard cups individually.
9. Toast the English muffin and bacon slices in half-sheet pans using the salamander.
10. When the water's ready, reduce the heat to a strong simmer and use a metal spoon to create a motion in the pot. Add the eggs and poach until done.
11. Place the toasted muffins on a plate and top with the toasted bacon slices. Place an egg on each slice of bacon and cover with the Hollandaise sauce.

The eggs benedict were rich and creamy. There were hints of lemon from the Hollandaise sauce and it freshened the dish.