Eggs Benedict

Step 1

Melt the butter in a small saucepan over medium heat.

Step 2

In a 2-cup glass measuring cup or small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper. Slowly pour the hot butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside.

Step 3

Fill a medium saucepan with 3 inches of water. Bring to a boil over high heat, then reduce the heat enough to keep the water at a simmer. Stir in the vinegar.

Step 4

Crack one egg into a small cup. Lower the cup into the water, gently easing the egg out of the cup. Poach the egg for 3 to 5 minutes, depending on the desired doneness. (A longer cook time will result in a firmer white and less runny yolk.) Remove the egg with a slotted spoon and gently place on a plate. Repeat with remaining eggs. Depending on the size of your pan, you can try poaching two eggs at a time.

Step 5

While eggs are poaching, split the English muffins in half and toast.

Step 6

Heat a large skillet over medium-high heat. Add the Candian bacon and cook on each side until heated through, about 2 minutes.

Step 7

Arrange 2 slices of bacon on each muffin half. Place a poached egg on top of the bacon. Spoon the Hollandaise sauce over top. Garnish with chives and sprinkle with cayenne or paprika, if desired, and serve immediately.