Classic Eggs Benedict with Blender Hollandaise

Melt 3/4 cup (170 g) unsalted butter in a small saucepan over medium heat until it foams and reaches 180°F (82°C), then remove from heat.

In a blender, combine 3 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard and a pinch of salt; blend on medium for 15 seconds until pale.

With the blender running, slowly stream in the hot butter to emulsify into a glossy, ribbon-like hollandaise; season and keep warm over lukewarm water.

Bring a wide saucepan of water to a bare simmer (190°F / 88°C) and add 1 tbsp white vinegar.

Crack each of 8 eggs into a small ramekin, then gently slide into the water; poach 3 minutes until whites are set but yolks jiggle.

Meanwhile, sear 8 slices of back bacon in a dry skillet over medium-high heat, about 90 seconds per side, until the edges caramelize.

Split and toast 4 English muffins until golden and crisp on the cut side.

Lift eggs out with a slotted spoon and blot on a clean towel to remove excess water.

Layer each muffin half with bacon, then a poached egg, then a generous spoonful of hollandaise.

Garnish with snipped chives and a light dusting of sweet paprika; serve immediately.