Eggs Benedict

Instructions

1. Prepare the Hollandaise Sauce
   In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture becomes light and frothy. Place the bowl over a saucepan of barely simmering water (don't let the bowl touch the water). Whisk continuously while slowly drizzling in the hot melted butter until the sauce thickens and doubles in volume. Remove from heat, stir in salt and cayenne pepper, and cover to keep warm.
2. Toast the English Muffins
   Split the English muffins and toast them until golden brown. Arrange the toasted halves on plates, cut side up, and keep warm.
3. Cook the Canadian Bacon
   In a large skillet over medium heat, cook the Canadian bacon or ham until lightly browned on both sides, about 2 minutes per side. Place two slices on each English muffin half.
4. Poach the Eggs
   Fill a large saucepan with 3 inches of water. Add the vinegar and bring to a gentle simmer. Crack each egg into a small cup, then carefully slip into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Using a slotted spoon, remove the eggs and briefly place on a paper towel to drain excess water.
5. Assemble the Eggs Benedict
   Place one poached egg on top of each English muffin half with Canadian bacon. Spoon the hollandaise sauce generously over each egg, allowing it to drape over the sides.
6. Garnish and Serve
   Sprinkle the prepared Eggs Benedict with chopped chives and a light dusting of paprika for color and flavor. Serve immediately while still warm.