Classic Eggs Benedict
There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.
Ingredients
- 2 sticks unsalted butter
- 3 large egg yolks
- 4 teaspoons fresh lemon juice
- 2 pinches of cayenne pepper
- kosher salt
- 2 tablespoons distilled white vinegar
- 8 large eggs
- 2 tablespoons unsalted butter, plus more for spreading
- 8 slices canadian bacon
- 4 english muffins, split
- chopped fresh chives, for topping