Ingredients

For the Hollandaise Sauce:

• 1 cup (8 ounces) unsalted butter

• 2 large egg yolks

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon dry ground mustard

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground white pepper

• 1/8 teaspoon cayenne pepper

For the Eggs:

• 8 large fresh eggs

• 4 English muffins

• Butter, softened, for buttering the muffins

• 8 slices Canadian bacon

• Paprika powder, for garnish

• Snipped chives, for garnish

• Kosher salt, to taste

• 1 teaspoon vinegar, for the poaching water

Directions

Make the Hollandaise Sauce

1. Gather the ingredients.
2. Melt the butter on the stove or in the microwave until piping hot.
3. Warm the blender bowl by filling with hot water and then emptying and drying the bowl. Add the egg yolks, lemon juice, cayenne, salt, white pepper, and mustard and blend at medium speed.
4. Slowly drizzle in the hot melted butter with the machine still running until emulsified.

Prepare and Assemble the Eggs Benedict

1. Arrange the 8 slices of Canadian bacon on a sheet pan, and warm them in a 400 F oven for 5 to 10 minutes.

2. Bring a large pot of water to a simmer—not a boil. If the water boils, lower the heat until it's merely simmering. 180 F to 190 F is best. Add a teaspoon of vinegar and some kosher salt to the water.

3. Crack each egg into its own bowl or ramekin, and, when the water is ready, gently tip each egg down the side of the pot and into the water.

4. Cook for 2 to 3 minutes then carefully remove each egg with a slotted spoon, and transfer to a sheet pan lined with paper towels to absorb any excess water. Use another paper towel to gently pat the tops of the eggs dry as well. Don't forget about the Canadian bacon in the oven.

5. Toast and butter the English muffins.

6. Top each half with a slice of Canadian bacon, then a poached egg, and then some hollandaise.

7. Garnish with chopped chives and a fine dusting of paprika. It helps to sprinkle the paprika from high above the plate so that it dusts the tops more evenly. Serve with steamed asparagus for an elegant brunch meal and enjoy.