Eggs Benedict

Bring water to a gentle simmer in a poaching pan or saucepan. Add white vinegar and a pinch of salt.

Toast the bread base (English muffin, bagel, or pita) until golden and crispy.

Warm the protein (ham, bacon, smoked salmon, crab, or turkey) in a skillet or by microwaving for 30 seconds.

In a small saucepan, whisk together egg yolks and water over low heat until the mixture is pale and foamy, about 2–3 minutes.

Remove from heat. Slowly drizzle melted butter into the egg yolk mixture while whisking constantly until emulsified and creamy.

Whisk in lemon juice, salt, and a pinch of cayenne pepper. Keep warm over low heat or in a warm water bath.

Crack an egg into a small cup. Gently slide it into the simmering water. Repeat with the second egg.

Poach for 3–4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon.

Place the toasted bread base on a plate. Layer the warm protein on top.

Carefully place the poached eggs on top of the protein.

Pour warm hollandaise sauce generously over the eggs. Garnish with fresh herbs if desired.

Serve immediately while the eggs and hollandaise are still warm.