Classic Eggs Benedict

Instructions

1. Prepare the hollandaise sauce
   In a blender, combine the 3 egg yolks, lemon juice, cayenne pepper, and salt. Blend for 5-10 seconds until smooth. With the blender running on low speed, slowly drizzle in the hot melted butter until the sauce is thick and creamy. If it's too thick, add 1-2 teaspoons of warm water. Keep warm by placing the blender jar in a bowl of warm water.
2. Toast the English muffins
   Split the English muffins and toast them until they're golden brown. Arrange them on plates, cut side up, and set aside while preparing the remaining components.
3. Cook the Canadian bacon
   In a large skillet over medium heat, cook the Canadian bacon for about 2 minutes per side until lightly browned. Transfer to a plate and cover with foil to keep warm.
4. Poach the eggs
   Fill a large, deep skillet with about 2 inches of water. Add the white vinegar and bring to a gentle simmer. Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water, then carefully slip the eggs one by one into the water. Poach for 3-4 minutes for runny yolks, or 4-5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
5. Assemble the Eggs Benedict
   Place a slice of Canadian bacon on each toasted English muffin half. Carefully place a poached egg on top of each slice of bacon. Spoon the hollandaise sauce generously over each egg, allowing it to drape over the sides. Sprinkle with freshly chopped chives and a light dusting of cayenne pepper if desired.
6. Serve immediately
   Eggs Benedict should be served right away while the eggs are still warm and the hollandaise sauce is fresh. Pair with fresh fruit, roasted potatoes, or a light salad for a complete brunch experience.