Classic Eggs Benedict with Hollandaise

The hollandaise is the one part people fear, but built slowly over a double boiler with steady whisking, it comes together every time — and poaching eggs is easier with a vinegar-water vortex.

Instructions

1. 1

   Make the hollandaise: set up a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Add the egg yolks and lemon juice and whisk constantly until the mixture thickens and lightens in color, about 2–3 minutes.

2. 2

   Remove the bowl from the heat briefly if it starts to look scrambled at the edges — you want gentle, even heat.

3. 3

   Off the heat (or over very low heat), slowly drizzle in the hot melted butter a few drops at a time while whisking constantly, gradually adding more as it emulsifies, until all the butter is incorporated and the sauce is thick and glossy.

4. 4

   Whisk in the cayenne and season with salt and more lemon juice to taste. Cover and set aside somewhere warm (not hot) — hollandaise breaks if it overheats or sits directly on high heat.

5. 5

   Poach the eggs: bring a wide pot of water to a bare simmer and add the vinegar. Crack each egg into a small cup.

6. 6

   Stir the water gently to create a slow whirlpool, then slide one egg at a time into the center. Poach for 3 minutes for a runny yolk, then lift out with a slotted spoon onto a paper-towel-lined plate. Repeat with remaining eggs.

7. 7

   While the eggs poach, toast the English muffins and butter them lightly. Warm the Canadian bacon in a skillet over medium heat, about 1 minute per side.

8. 8

   Assemble: place a muffin half on each plate, top with a slice of Canadian bacon, then a poached egg.

9. 9

   Spoon warm hollandaise generously over each egg, garnish with chives or a dusting of paprika, and serve immediately.