Classic Eggs Benedict

Instructions

1. For hollandaise: Add egg yolks and lemon juice to a blender. Blend for 5 seconds.
2. With blender running on low, very slowly drizzle in hot melted butter in a thin stream.
3. Blend until sauce is thick and creamy. Add salt and cayenne. Keep warm.
4. Toast English muffin halves until golden. Keep warm.
5. In a skillet over medium heat, warm Canadian bacon slices, about 1 minute per side. Keep warm.
6. For poached eggs: Fill a large saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer.
7. Crack each egg into a small bowl. Create a gentle whirlpool in water and slide egg into center.
8. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
9. To assemble: Place 2 muffin halves on each plate. Top each with a slice of Canadian bacon.
10. Place a poached egg on each bacon slice.
11. Spoon hollandaise generously over the eggs.
12. Garnish with fresh chives and a sprinkle of paprika. Serve immediately.