J. Lohr | Chardonnay-Poached Eggs Benedict Recipe

Ingredients

• 8 large eggs
• 1 1/2 cups J. Lohr Estates Riverstone Chardonnay
• 2 cups water
• 1 Tbsp. white vinegar
• 1 tsp. salt
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted
• 1 Tbsp. freshly squeezed lemon juice
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper (optional)
• 4 English muffins, split and toasted
• 8 slices Canadian bacon, lightly browned
• Fresh chives or parsley, finely chopped, for garnish