Gourmet Eggs Benedict with Crispy Bacon and Cheesy Hollandaise

1.Prepare the Hollandaise Sauce: In a heatproof bowl set over a saucepan of simmering water (ensure the bowl doesn't touch the water), whisk together the egg yolks, lemon juice, and cayenne pepper until pale and slightly thickened. Gradually whisk in the melted butter in a slow, steady stream until the sauce is emulsified and smooth. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste. Keep warm over the simmering water, whisking occasionally.

2.Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Reserve about 1 tablespoon of bacon fat in the skillet.

3.Sauté the Onions and Tomatoes: Add the olive oil to the skillet with the reserved bacon fat. Add the sliced onions and sauté over medium heat until softened and lightly caramelized, about 5-7 minutes. Add the tomato slices and cook for another 2-3 minutes until slightly softened. Remove from skillet and set aside.

4.Toast the English Muffins: Toast the split English muffins until golden brown.

5.Poach the Eggs: Bring a large pot of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin. Carefully slide the eggs into the simmering water, being careful not to overcrowd the pot (work in batches if necessary). Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the poached eggs with a slotted spoon.

6.Assemble the Benedict: Place two toasted English muffin halves on each plate. Top each muffin half with a slice of crispy bacon, a portion of the sautéed onions and tomatoes, and two poached eggs. Generously spoon the warm cheesy hollandaise sauce over the eggs. Garnish with chopped fresh chives, if desired.