Classic Eggs Benedict

Steps

1. 1.

   1.

   Prep The Bases** Split and toast the English muffins until golden. Keep them warm. In a skillet, warm the Canadian bacon over medium heat for 1 to 2 minutes per side, then set aside.

2. 2.

   Blend The Hollandaise

   Put egg yolks, lemon juice, a pinch of salt, and cayenne in a blender. Blend 15 seconds. With the blender running on low, slowly stream in the warm melted butter until the sauce is thick and glossy. Taste and adjust lemon or salt. Keep warm near the stove, not on direct heat.

3. 3.

   Set Up Poaching Water

   Fill a wide saucepan with about 8 cm of water. Add vinegar and bring to a gentle simmer, not a hard boil. Crack each egg into a small cup so you can tip them in cleanly.

4. 4.

   Poach The Eggs

   Swirl the water gently. Slip in two eggs and cook 3 to 4 minutes for set whites and runny yolks. Lift out with a slotted spoon onto a paper towel. Repeat with the remaining eggs.

5. 5.

   Assemble The Plates

   Place two muffin halves on each plate. Top each half with a slice of Canadian bacon, then a poached egg. Spoon hollandaise over the eggs.

6. 6.

   Finish And Serve

   Grind black pepper over the top and sprinkle chives if you have them. Serve at once while the yolks are still soft and the sauce is warm.