Eggs Benedict with Homemade Hollandaise

Make the hollandaise: melt butter in a small saucepan over low heat; in a bowl, beat egg yolk, then temper by slowly whisking in hot butter a spoonful at a time; return to the saucepan and whisk in lemon juice, cream, salt, and pepper; cook 20-30 seconds until thickened and set aside

Poach the egg by filling a pot with water and a splash of vinegar; bring to a boil then reduce to a gentle simmer; crack each egg into a cup and lower into the water, cooking 3-5 minutes until whites are set

Toast the english muffin halves and lightly brown the canadian bacon in a skillet

Assemble by placing a slice of canadian bacon on each muffin half, topping with a poached egg, and smothering with the warm hollandaise sauce