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. 1Fill a large pot with 4–5 inches of water, add the vinegar, and bring to a gentle boil over medium-high heat (about 8–10 minutes). While the water heats, crack each of the large eggs into a fine mesh strainer held over the sink; gently shake to remove loose egg whites, then transfer each egg to a small bowl.
2. 2Carefully tip the first egg into the boiling water and cook for 3 minutes until the whites are set and opaque. Using a slotted spoon, transfer the poached egg to a paper-towel-lined plate. Repeat with remaining eggs.
3. 3While the eggs poach, add the ham or Canadian bacon to a large skillet over medium-high heat and cook 1–2 minutes per side until the edges are crisp and lightly browned.
4. 4Make the hollandaise sauce: place the egg yolk and lemon juice in a high-speed blender and blend on medium-low speed for 30 seconds until just combined. Melt the salted butter in a saucepan over medium heat (2–3 minutes) until foaming and golden.
5. 5With the blender running, slowly pour the hot melted butter in a thin, steady stream through the top opening into the blender. Continue blending until the sauce is pale yellow and slightly thickened (about 1–2 minutes total). Transfer to a bowl and cover with plastic wrap pressed directly onto the surface.
6. 6Split the English muffins and lay them cut-sides up on serving plates or a cutting board.
7. 7Top each English muffin half with one slice of the cooked ham or Canadian bacon and one poached egg.
8. 8Pour the hollandaise sauce over each assembled Benedict, then sprinkle with fresh chives, paprika, and salt to taste. Serve immediately.