Eggs Benedict with Béarnaise Sauce

1. Clarify Butter: Gently melt 1 stick (1/2 cup) unsalted butter in a small saucepan over low heat without stirring. As it melts, milk solids will separate and sink to the bottom, and foam will rise to the top. Skim off the foam. Carefully pour the clear yellow liquid (clarified butter) into a separate bowl, leaving the white milk solids behind. Keep the clarified butter warm.

2. Prepare Béarnaise Reduction: In a small saucepan, combine 1 tablespoon of white wine vinegar, the minced shallot, 1 tablespoon of chopped fresh tarragon, and the crushed black peppercorns. Bring to a simmer over medium heat and cook until the liquid is reduced to about 1 teaspoon. This concentrates the flavors. Strain the reduction through a fine-mesh sieve into a heatproof bowl (the same one you'll make the sauce in), pressing on the solids to extract all liquid. Discard the solids. Let the reduction cool slightly.

3. Make Béarnaise Sauce: To the strained reduction, add the 2 egg yolks and 1 tablespoon of cold water. Whisk vigorously. Place the bowl over a saucepan of simmering water (double boiler style, ensuring the bowl does not touch the water). Whisk constantly and vigorously until the egg mixture thickens significantly and becomes pale yellow and foamy (this can take 3-5 minutes). Be careful not to scramble the eggs.

Remove the bowl from the heat. Slowly drizzle the warm clarified butter into the egg yolk mixture while continuously whisking. Whisk until all the butter is incorporated and the sauce is thick, smooth, and glossy. Stir in a pinch of salt and cayenne pepper (if using). If the sauce becomes too thick, whisk in a teaspoon or two of hot water. Keep warm in a very low-heat area, whisking occasionally.

4. Prepare Canadian Bacon & English Muffins: Cook the Canadian bacon slices in a non-stick skillet over medium heat for 1-2 minutes per side until lightly browned and warmed through. Toast the English muffin halves until golden. Keep warm.

5. Poach Eggs: Fill a wide, shallow pot with about 3 inches of water. Add 1 tablespoon of white wine vinegar and a pinch of salt. Bring to a gentle simmer (small bubbles forming, not a rolling boil). Carefully crack each of the 2 eggs into a separate small bowl or ramekin first. Gently slide each egg into the simmering water. Cook for 3-4 minutes for runny yolks, or 4-5 minutes for slightly firmer yolks. Using a slotted spoon, carefully remove the poached eggs and drain them briefly on paper towels.

6. Assemble Eggs Benedict: Place two toasted English muffin halves on each serving plate. Top each muffin half with two slices of Canadian bacon. Carefully place one poached egg on top of each bacon slice. Generously spoon the warm Béarnaise sauce over each poached egg, allowing it to cascade down the sides.

7. Garnish and Serve: Garnish with a sprinkle of fresh chopped tarragon. Serve immediately and enjoy this luxurious brunch!