The most popular legend on the origin of this dish suggests that when Mr. and Mrs. LeGrand Benedict, patrons of New York’s posh Delmonico’s Restaurant, complained of nothing innovative on the lunch menu, Mrs. Benedict and the chef came up with this recipe. True or not, it’s a first-class way to enjoy an egg.
1. To make hollandaise sauce, in a medium saucepan whisk together egg yolks and lemon juice. Whisking continuously over medium-low heat, add butter to mixture one piece at a time after the previous one melts. Season to taste with salt and pepper. Remove from heat and keep warm until serving time, up to 30 minutes.
2. Fill a large skillet with water and bring to a gentle simmer. Stir in vinegar. Break each egg into a shallow bowl, being careful not to break the yolk. Slide each egg into the simmering water. Poach eggs, basting frequently, until the whites are firm and the yolks reach desired doneness. Remove from water with a slotted spoon. Drain on paper towels.
3. Meanwhile, heat another large skillet over medium-high heat; cook Canadian bacon on both sides until heated through and light golden brown.
4. For each serving, place a toasted English muffin half on a plate. Top with a slice of Canadian bacon and a poached egg. Spoon on hollandaise sauce.