Classic Eggs Benedict with Hollandaise Sauce

Ingredients:For the Hollandaise Sauce:3 large egg yolks1 tablespoon water1 tablespoon lemon juice1/2 cup (1 stick) unsalted butter, meltedSalt and cayenne pepper, to tasteFor the Eggs Benedict:4 English muffins, split and toasted8 slices Canadian bacon or ham8 large eggsSalt and pepper, to tasteChopped fresh chives or parsley, for garnish (optional)Instructions:Prepare the Hollandaise Sauce:In a heatproof bowl, whisk together the egg yolks, water, and lemon juice.Place the bowl over a pot of barely simmering water (double boiler method). Whisk continuously until the mixture thickens slightly, about 2-3 minutes.Slowly drizzle in the melted butter while whisking constantly, until the sauce is smooth and thickened. Season with salt and cayenne pepper. Keep warm over very low heat while you prepare the rest.Poach the Eggs:Fill a large skillet or saucepan with water and bring it to a gentle simmer.Crack each egg into a small bowl or cup. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.Remove the poached eggs with a slotted spoon and drain them on paper towels. Season with salt and pepper.Assemble the Eggs Benedict:Place the toasted English muffin halves on serving plates.Top each muffin half with a slice of Canadian bacon or ham.Carefully place a poached egg on top of each muffin half.Finish with Hollandaise Sauce:Spoon a generous amount of hollandaise sauce over each poached egg.Serve:Garnish with chopped chives or parsley if desired.Serve immediately and enjoy your delicious Eggs Benedict!Feel free to adjust the seasoning or add more lemon juice to the hollandaise sauce according to your taste preferences. This recipe serves 4. Enjoy your Eggs Benedict brunch!