Eggs Benedict

Instructions

1. Preheat your oven to 200°F (90°C) to keep components warm.
2. In a large skillet over medium heat, fry the Canadian bacon until lightly browned, about 2-3 minutes per side. Transfer to a plate and keep warm in the oven.
3. Fill a large saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer over medium heat.
4. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
5. In a small saucepan, melt the butter over low heat. In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Blend on medium speed until the mixture is combined.
6. With the blender running, slowly drizzle in the hot melted butter until the hollandaise sauce is thickened and smooth. Taste and adjust seasoning if necessary.
7. Place two toasted muffin halves on each serving plate. Top each with a slice of Canadian bacon, followed by a poached egg.
8. Generously spoon hollandaise sauce over the poached eggs.
9. Garnish with chopped chives and serve immediately.