Eggs Benedict

1. Get a large pot of water on the stove and bring it to a boil for poaching the eggs. Then reduce it to a low simmer. While the poaching water heats up, prepare the hollandaise sauce. Fill a small pot about 1/4 of the way with water and bring it to a boil, then reduce it to a simmer.
2. In a large, heat proof bowl combine the egg yolks and water. Place the bowl over the small pot of simmering water without letting the bottom touch the water and whisk the eggs and water together vigorously. The mixture should get foamy and expand a lot, it will take a couple of minutes. While still whisking, slowly pour in the canola oil to emulsify the sauce. Then whisk in the lemon juice, Sriracha and salt. Move the sauce off of the heat and set it aside.
3. It’s time to pull together the rest of the Eggs Benedict! Put the split English muffins in the toaster to get them hot and slightly crisp. While they toast, take a skillet and heat up the Canadian bacon slices for about a minute on each side over medium high heat in the dry pan. Then turn the heat to the lowest setting to just keep them warm.
4. While the English muffins and bacon finish heating up, crack the eggs carefully into individual little bowls. This ensures that the yolk stays intact. Add the white vinegar and salt to the big pot of simmering water that’s been sitting and waiting. Gently pour each egg into the water and then carefully stir the water to create a little whirlpool. Let the eggs poach for about 3 minutes, until set. Then remove them to a plate lined with paper towel to blot them so that they don’t make the Eggs Benedict soggy. Trim any excess stringy egg whites away.
5. Plate two English muffin halves on each plate and lightly butter them, then top each half with a slice of Canadian bacon while the eggs cook. Then when the eggs are done, gently put one on top of each slice of bacon. Top each half generously with the hollandaise sauce and then sprinkle the chopped parsley on top. Serve immediately and enjoy this brunch classic!