There’s a breakfast dish that I have always been so fascinated with, and I finally gave it a try this past weekend: Eggs Benedict! I used my America’s Test Kitchen Cookbook’s recipe. Basically, making this delicious brekkie seems to be all about the prep work plus mastering the Hollandaise sauce–which I still need to practice.
First tip, get all your ingredients ready: grill the Canadian bacon, dice the chives and parsley, and have the English muffins ready in the toaster.
Next, boil water in a pan and have your eggs ready in individual bowls or tea cups. This makes poaching them much easier–you slowly mix the hot water into the bowl with the egg so that the egg starts cooking immediately hence making it stay together as one. 
Prepare the Hollandaise sauce. This is the trickiest part! First blend the butter and lemon with hot water all together, but then to thicken it, slowly simmer and gradually stir it on the stove. (This is where I need to improve! Our sauce was a bit watery plus egg tasting. Next time…)
With everything set aside, start layering. First the toast, then the ham, topped with the poached egg, doused with the sauce and finally sprinkled with diced chives and parsley. 
Emmmm, enjoy the pure decadence!
*As an aside, I would say the best Eggs Benedict in Hong Kong may be found at the Brunch Club & Supper on Leighton Road. And just to prove it, while looking up this diner’s website, I found out that indeed Eggs Benedict is their signature dish!
This is one of my favourite weekend brekkies. It’s not easy to get them just right though.