Truffle & Harissa Spice Eggs Benedict

Directions

For the Truffle & Harissa Spice Hollandaise

1. Melt the butter in a saucepan and skim any white solids from the surface. Keep warm on low heat
2. In a mixing bowl combine egg yolks, vinegar, lemon juice, salt, and cold water. Mix for a few minutes then put on a double boiler of barely simmering water and whisk until pale and thick, 3-5 mins
3. Remove from heat and slowly whisk in the melted butter

For the Eggs Benedict

1. Bring water to a boil and add a splash of white vinegar. Crack the egg into a ramekin. Set the water to a light simmer, not a boil. Swirl the water to make a whirlpool and drop in the egg. Cook for around 4 minutes
2. Toast the English muffin in a toaster or pan. Fry the Canadian bacon until golden brown
3. To plate, lay out the English muffins, and top with the Canadian bacon and poached eggs. Finish with the truffle and harissa spice hollandaise, a sprinkle of harissa spice seasoning, and chopped chives