Classic Eggs Benedict with Velvety Hollandaise

1.Prepare the Hollandaise Sauce: Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat. Place a heatproof bowl (or the top of a double boiler) over the simmering water, ensuring the bottom of the bowl does not touch the water.

2.In the bowl, whisk the egg yolks and lemon juice vigorously until they lighten in color and thicken slightly, about 2 minutes. Remove the bowl from the heat periodically to prevent the eggs from scrambling.

3.Slowly drizzle the hot, melted butter into the egg mixture while continuously whisking. Start with a few drops, then pour in a thin, steady stream until all the butter is incorporated and the sauce is thick and emulsified. Whisk in the salt and cayenne pepper. Keep the sauce warm by placing the bowl over the warm (but not simmering) water, stirring occasionally.

4.Prepare the Assembly: Toast the English muffins until golden brown. In a separate skillet, lightly fry or warm the Canadian bacon slices until they are heated through and slightly crisp at the edges. Keep warm.

5.Poach the Eggs: Fill a deep pot with water (about 4 inches deep) and bring it to a gentle simmer. Add the white vinegar and a pinch of salt. Crack each egg into a small ramekin or cup individually.

6.Create a gentle whirlpool in the simmering water by stirring it quickly. Carefully slide one egg into the center of the whirlpool. Repeat with the remaining eggs, ensuring the water remains at a gentle simmer, not a rolling boil.

7.Poach the eggs for 3 to 4 minutes for a runny yolk. Use a slotted spoon to carefully remove the eggs and place them on a paper towel-lined plate to drain excess water.

8.Assemble the Eggs Benedict: Place one half of a toasted English muffin on each plate. Top each muffin half with a slice of warm Canadian bacon.

9.Carefully place a poached egg on top of the bacon. Generously spoon the warm Hollandaise sauce over the eggs, ensuring the sauce coats the sides. Garnish with a sprinkle of fresh chives or paprika and serve immediately.