Ingredients
Hollandaise Sauce
Poached Eggs
To Assemble
Directions
Cook bacon according to directions—baking method is preferred.
Make the hollandaise: Melt butter in a small pot over medium heat until melted but not browned. Place egg yolks and 1 tablespoon water in a blender. Start blending, working very slowly. Add melted butter until it’s all incorporated. (If it starts to get too thick to blend, add a teaspoon of water at a time.) Add lemon juice and cayenne, and season with salt and pepper. Transfer the hollandaise to a small bowl, place plastic wrap directly on the surface and set aside. Keep in area where it’s warm.
Poach the eggs: Fill a medium pot with 4 inches of water. Add vinegar, season with salt, and bring to a simmer. Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around and allowing the white to envelop the yolk. Repeat with remaining eggs. You could do four at a time. Check the eggs after 3 minutes. Use a slotted spoon to lift an egg out of the water and feel the white for firmness. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels. Set eggs aside.
Assemble the Benedict: Place eight halves of toasted English muffin on a plate and butter them generously. Top each with 2 slices of bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, black pepper and serve.
