Eggs Benedict

Ingredients

• 8 slices Canadian bacon
• 4 English muffins, split
• 8 large eggs
• 1 tbsp white vinegar
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted and hot
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh chives

Method

1. Blend the egg yolks, lemon juice, salt and cayenne for 15 seconds, then pour the hot melted butter in a thin steady stream with the motor running until the sauce thickens. Keep it warm in a bowl over barely-warm water, not over heat, or it will split.
2. Sear the Canadian bacon in a dry pan until browned at the edges and heated through to 165°F, about 2 minutes a side.
3. Toast the muffin halves and keep them warm.
4. Bring a wide pan of water to a bare tremble and add the vinegar. Slip in the eggs one at a time and poach until the whites are set and the yolks still soft, about 3 minutes, then lift them out onto a towel.
5. Build each plate: muffin, bacon, poached egg, a spoonful of hollandaise, and chives over the top.

Notes