Eggs Benedict

Blend Yolks and Lemon Juice: In a blender, blend the yolks and lemon juice to create the base for the hollandaise sauce. This can optionally be done in a double boiler on a gentle simmer with whisking instead of blending to reduce curdling.

Drizzle Butter: Slowly pour in the melted butter while blending. The sauce should thicken and become creamy. If it becomes too viscous, add a little warm water or lemon juice to thin it out.

Season Sauce: Season to taste with cayenne pepper or hot sauce.

Heat Water to Simmer: Prepare a large saucepan with at least four inches of water and bring it to a gentle simmer. Add the vinegar to help the egg whites set.

Poach Eggs 3-4 Minutes: Gently slide the eggs into the simmering water. It helps to crack the eggs into a small bowl or ladle, bring the vessel to the surface of the water, and then drop the egg in that way. While cooking, take a spoon and stir the water into a little whirlpool; this can help displace the excess egg whites, giving the poached eggs a cleaner, firmer appearance. Cook for 3-4 minutes.

Remove Eggs: Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.

Toast Muffins: Halve the muffins and toast them. Optionally butter both halves. You could substitute the muffins with any kind of spongey bread.

Cook Bacon: In a skillet on medium heat, cook the Canadian bacon or ham until slightly browned.

Assemble: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg and a generous amount of hollandaise sauce. Garnish with cut chives and more cayenne pepper if desired.