Eggs Benedict

Ingredients

• 2 English muffins, split
• 4 slices Canadian bacon
• 4 large eggs
• 1 tbsp white vinegar
• 3 egg yolks
• 10 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1/4 tsp kosher salt
• Pinch of cayenne
• Chopped chives, for garnish

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Toast the English muffin halves until golden and keep them warm while preparing the remaining components.
2. Step 2.Warm the Canadian bacon in a skillet until lightly browned on both sides, then place one slice on each muffin half.
3. Step 3.Bring a wide saucepan of water to a bare simmer and add the vinegar; avoid a rolling boil.
4. Step 4.Crack each egg into a small cup, slide it gently into the water, and poach until the white is set but the yolk remains soft.
5. Step 5.Meanwhile, place egg yolks and lemon juice in a blender and blend briefly until smooth.
6. Step 6.With the blender running on low, drizzle in the warm melted butter very slowly until a thick glossy hollandaise forms.
7. Step 7.Season the hollandaise with salt and cayenne, thinning with a teaspoon of warm water if necessary.
8. Step 8.Lift the poached eggs with a slotted spoon and blot the bottoms briefly on a clean towel.
9. Step 9.Set one poached egg over each Canadian-bacon-topped muffin half and spoon warm hollandaise generously over the top.
10. Step 10.Garnish with chives and cayenne and serve immediately while the eggs and sauce are warm.