Eggs Benedict

Instructions

1. 1

   Melt the butter

   Melt the butter until hot but not browned.

2. 2

   Start the hollandaise

   Add the egg yolks, lemon juice, Dijon, salt, and cayenne to a tall container. Blend with an immersion blender for about 10 seconds.

3. 3

   Emulsify the hollandaise

   Keep blending while slowly pouring in the hot butter. Blend until the hollandaise is thick and smooth. If it is too thick, add warm water a teaspoon at a time. Keep it warm, but do not place it directly over heat.

4. 4

   Toast the muffins

   Toast the English muffins until golden.

5. 5

   Warm the bacon

   Warm the Canadian bacon or ham in a skillet over medium heat for about 1 minute per side. Place one slice on each muffin half.

6. 6

   Heat the poaching water

   Fill a wide saucepan with about 3 inches of water. Add the vinegar and bring the water to a gentle simmer.

7. 7

   Poach the eggs

   Crack each egg into a small cup. Lower the eggs into the water one at a time. Poach for 3 to 4 minutes, until the whites are set and the yolks are still soft.

8. 8

   Drain the eggs

   Lift the eggs out with a slotted spoon and blot the bottoms on a clean towel.

9. 9

   Assemble

   Place one poached egg on each English muffin half. Spoon hollandaise over the top and finish with chives and black pepper.