Bacon-Cradle Eggs Benedict

• 2 slices thick-cut bacon
• 1 eggs (poached)
• 1.5 egg yolks
• 3 tbsp butter, melted and warm
• 0.5 tsp lemon juice
• coarse salt
• pinch cayenne

Instructions

1. 1

   Cook bacon to crisp but still bendable. Set aside on a plate.

2. 2

   Make hollandaise. Whisk yolks and lemon juice in a heatproof bowl over simmering water (not touching) until pale and doubled in volume, 2-3 minutes.

3. 3

   Off heat, slowly drizzle melted butter into yolks while whisking constantly. Season with salt and cayenne.

4. 4

   Poach eggs. Swirl barely-simmering water, drop a cracked egg into the vortex. Cook 3 minutes. Remove with slotted spoon.

5. 5

   Plate: lay 2 crossed bacon strips as the base. Top with poached egg. Spoon hollandaise over.