Eggs Benedict

• 8 eggs (4 for poaching, 4 for hollandaise)
• 8 slice Canadian bacon
• 4 English muffins (split and toasted)
• 1 cup butter (clarified, warm)
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• ⅛ tsp cayenne
• ½ tsp salt
• 2 tbsp white vinegar (for poaching water)
• 2 tbsp chives (chopped)

How to Make It

1. 1

   Make hollandaise: blend 4 egg yolks with lemon juice and white wine vinegar. With blender running, slowly drizzle in warm clarified butter. Season with cayenne and salt.

2. 2

   Fill a wide pan with 3 inches of water. Add white vinegar and bring to a gentle simmer.

3. 3

   Crack eggs into cups. Create a gentle whirlpool and slip each egg in. Poach 3-4 minutes.

4. 4

   Warm Canadian bacon in a skillet.

5. 5

   Assemble: toasted muffin, Canadian bacon, poached egg, and hollandaise.

6. 6

   Garnish with chives and a pinch of paprika. Serve immediately.