Eggs Benedict

1. Make the hollandaise.
   • Melt butter in a small pot over medium heat for 3-4 minutes, or till it’s foamy but not starting to brown.
2. Place egg yolks and 2 tsp water in a blender.
3. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.
   • Add lemon juice and cayenne.

Note: Feel free to adjust the amounts to taste, and season with salt and pepper.

1. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface to prevent it forming a skin.
2. Set aside.

Note:It will keep at room temperature while you work.

4. Poach the eggs.
   • Fill a medium pot with 3 inches of water.
   • Add vinegar, season with salt, and let simmer.
   • Stir the water with a clockwise motion using the handle of aspatula.
   • Gently crack an egg into the center of the pot.
   • Let the water swirl around it and allow the white to envelop the yolk.
   • Repeat with remaining eggs.
   • Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water.
   • Feel the white for firmness.

Note: If it's not quite done, slide it back in for another minute or so.

5. Let cook until the whites are set, but the yolks are still runny.
   • Remove eggs from the water once eggs are perfectly poached.
   • Drain on a plate lined with paper towels or a clean kitchen towel.
   • Set eggs aside.
6. Toast English muffins until crisp and golden brown and sturdy enough to withstand the moisture of hollandaise and poached eggs.
7. Cook Canadian bacon in a medium skillet over a medium–high heat until they turn golden brown and the edges turn crisp.
8. Assemble the Benedict.
   • Place eight halves of English muffin on a plate and butter them generously.
   • Top each with a slice of Canadian bacon, ham or bacon, then a poached egg.
   • Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
9. Serve and enjoy!