📖 Instructions

1. Start by preparing the basil hollandaise sauce. In a blender, combine egg yolks, lemon juice, water, and salt. Blend for about 30 seconds until the mixture is light and frothy. This is *very* important; don't rush this part.
2. While the blender is running on low speed, slowly drizzle in the melted butter in a thin, steady stream. Continue blending until the sauce is thick, smooth, and emulsified. This might take a minute or two. If it looks too thick, add a teaspoon of warm water.
3. Add the fresh basil leaves to the hollandaise sauce and blend until the basil is fully incorporated and the sauce is a vibrant green color. Taste and adjust seasoning as needed. Some folks prefer a tangier sauce, so feel free to add more lemon juice. Keep the sauce warm by placing the blender jar in a warm water bath. But not too hot!
4. Next, poach the eggs. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (not a rolling boil). Add a splash of white vinegar to help the eggs hold their shape. Crack each egg into a small bowl. Gently swirl the simmering water to create a vortex, then carefully slide the egg into the center of the swirl. Repeat with the remaining eggs, being careful not to overcrowd the pan.
5. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel-lined plate to drain any excess water. Tip: If you gently poke the yolk and it jiggles, it's probably good to go!
6. While the eggs are poaching, prepare the Canadian bacon. Heat a skillet over medium heat. Add the Canadian bacon slices and cook for about 2-3 minutes per side, or until they are lightly browned and heated through. Set aside.
7. Toast the English muffins. Split the English muffins in half and toast them until golden brown and crispy. Butter them lightly if you want. You can also grill them in the same skillet that you used for the Canadian bacon for a bit of extra flavor.
8. Assemble the Eggs Benedict. Place two toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, then carefully place a poached egg on top of the Canadian bacon. Generously spoon the basil hollandaise sauce over the eggs, ensuring each egg is well-coated. Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper.
9. Serve immediately and enjoy this fancy breakfast! Seriously, dive in while it's hot. You don't want the hollandaise to cool down.
10. If you do not have Basil: Replace Basil with spinach and blend well.