Creating Classic Eggs Benedict is straightforward when you follow these easy steps:

1. Prepare the Hollandaise Sauce:
– Whisk egg yolks with lemon juice in a heatproof bowl.
– Place the bowl over a pot of simmering water (double boiler).
– Gradually whisk in melted butter until the sauce thickens.
– Season with salt, pepper, and cayenne pepper. Keep warm.

2. Cook the Canadian Bacon:
– In a skillet, cook the Canadian bacon on medium heat until browned, about 2-3 minutes per side. Set aside and keep warm.

3. Poach the Eggs:
– Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar.
– Crack an egg into a small bowl. Carefully slide into the simmering water.
– Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
– Repeat with remaining eggs.

4. Toast the English Muffins:
– While the eggs are poaching, toast the English muffins until golden brown.

5. Assemble the Dish:
– Place a slice of Canadian bacon on each half of the toasted English muffin.
– Top each with a poached egg, followed by a generous spoonful of hollandaise sauce.
– Garnish with freshly chopped parsley if desired.

6. Serve Immediately:
– Enjoy your Classic Eggs Benedict while it’s fresh and warm!