Eggs Benedict

Prepare the Hollandaise sauce: Melt the butter in a small saucepan until bubbling. In a blender, combine 3 egg yolks, lemon juice, salt, and cayenne. Blend on low speed for 10 seconds, then slowly drizzle in the hot butter in a thin, steady stream until the sauce is thick and emulsified. Keep the sauce in a warm spot.

Poach the eggs: Fill a wide saucepan with 3 inches of water, add the vinegar, and bring to a very gentle simmer. Crack one egg into a small ramekin. Gently swirl the water to create a slow whirlpool and drop the egg into the center. Cook for 3-4 minutes until the whites are opaque but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Cook the bacon: In a medium skillet over medium-high heat, sear the Canadian bacon slices for about 1 minute per side until lightly browned and heated through.

Toast the muffins: Toast the split English muffins until golden brown and spread with a little butter if desired.

Assemble: Place two muffin halves on each plate. Top each half with a slice of Canadian bacon and one poached egg.

Finish: Generously ladle the warm Hollandaise sauce over the eggs. Garnish with a sprinkle of fresh chives or paprika and serve immediately.