Classic Eggs Benedict

Step 1

Cut 10 tablespoons unsalted butter into small cubes and place in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the butter is melted, 30 to 60 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.)

Step 2

Juice 1 medium lemon until you have 2 tablespoons. Place the lemon juice, 3 large egg yolks, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cayenne or white pepper in a blender. Blend on high speed until smooth, about 10 seconds.

Step 3

With the blender on high speed, very slowly stream in the melted butter and blend until creamy, pale yellow, and completely emulsified, about 90 seconds total. (To avoid splatter, you can partially cover the opening with a kitchen towel.) Pour the hollandaise into a small bowl. Taste and season with more kosher salt as needed. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Step 4

Fill a large, high-sided sauté pan about 2/3 full with water and bring to a boil over high heat. Meanwhile, crack 4 of the large eggs into 4 separate small bowls or ramekins.

Step 5

When the water is boiling, reduce the heat to maintain a very gentle simmer — just a few bubbles should make it to the surface of the water. Gently pour the 4 eggs in the bowls one by one, spacing them evenly around the pan. Cook until the white is set but the yolk still jiggles when you lift up the egg with a slotted spoon, 2 to 4 minutes. Remove each egg with a slotted spoon and place on a paper towel-lined plate. Crack the remaining 4 large eggs into the now-empty bowls and repeat the poaching process.

Step 6

While the eggs are poaching, place 4 slices of the Canadian bacon in a large skillet over medium-high heat. Cook until the bacon is warmed through and crisp, about 2 minutes per side. Repeat with remaining 4 bacon slices. Place on a plate. Split the English muffins, then toast them to desired doneness. Finely chop 1 small bunch fresh chives until you have about 2 tablespoons.

Step 7

Divide the toasted English muffins cut-side up between 4 plates. Place 1 slice Canadian bacon onto each muffin half. Top each with 1 poached egg, followed by a few spoonfuls of hollandaise (if the hollandaise has thickened, thin it out with hot water 1 teaspoon at a time). Garnish with the chives and a light sprinkle of paprika.