How To Make Eggs Benedict

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  Egg, Whole, Large
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  English Muffins, Plain
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  Ham Or Canadian Bacon
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  Vinegar, White(15g)
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  Chives, Fresh(15g)
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  Paprika, Ground(5g)
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  Flaky Salt, For Serving
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  Egg Yolk
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  Lemon Juice, Fresh(23g)
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  Butter(240g)

Instructions

1. 1Make the eggs. Fill a large pot with 4-5 inches of water and add the vinegar. Bring to a gentle boil over medium-high heat.
2. 2Working one egg at a time, crack the egg into a fine mesh strainer over your sink. Gently shake the strainer to get rid of any loose egg whites. Transfer the egg to a small bowl.
3. 3Carefully tip the egg into the boiling water and cook until the whites are set, 3 minutes. Using a slotted spoon, transfer the poached egg to a paper-towel-lined plate. Repeat with remaining eggs.
4. 4Meanwhile, add the Canadian bacon to a large skillet and cook on medium-high heat until crisp, about 1-2 per side.
5. 5Make the hollandaise sauce. In a high speed blender, blend yolks and lemon juice on medium low speed until just combined.
6. 6Transfer the hot melted butter to a liquid measuring cup. With the blender running, pour the butter very slowly in a steady stream into the blender through the top. Continue with blender running, until the sauce is pale yellow and slightly thickened.
7. 7Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce (see Note).
8. 8Assemble the eggs benedict. Lay the English muffin halves cut-sides up. Top each half with a slice of Canadian bacon and a poached egg. Pour hollandaise over top and sprinkle with chives, salt, and paprika.