Eggs Benedict

Eggs Benedict may seem like a fussy, intimidating dish, but fear not! Once you get the sauce made, the rest is easy. The moderate effort required to make this special breakfast is totally worth it. Once you take your first bite, the combination of salty ham, toasty muffin, gooey egg, and creamy sauce, is over the top delicious!

Sauce:
8 tablespoons unsalted butter, melted
1 tablespoon lemon juice
3 large egg yolks
½ teaspoon sea salt

8 eggs
8 slices Canadian bacon or ham
4 English muffins, split
Chopped fresh dill, tarragon, basil, etc. (optional)

1. Melt butter in a small saucepan over low heat.
2. Place egg yolks, lemon juice, and salt in a blender. Blend for several seconds to incorporate a little air into it. With the blender running, slowly pour the butter in. When all the butter has been added keep blending for a few seconds. If it’s too thick add a little more lemon juice or a little warm water, one teaspoon at a time, until you get a pourable consistency. Use within about 30 minutes.
3. Poach the eggs: Fill a medium pot half way with water and bring to a boil, then reduce to a simmer. Add a big pinch of salt. Crack 1 egg into a small bowl. Stir the simmering water, then pour the egg into the center of the swirling water. Repeat this process with 3 more eggs. Simmer the eggs until whites are set but yolks are soft, about 3 minutes. Use a slotted spoon to remove eggs and drain on a paper towel-lined plate. Repeat with remaining 4 eggs.
4. While the eggs are cooking, lightly fry the ham and toast the muffin slices.
5. Arrange the toasted muffin slices on 4 plates. Top the muffins with the ham, followed by the poached eggs. Spoon sauce over the eggs, sprinkle with chopped fresh herbs, and serve immediately.