Classic Eggs Benedict with Blender Hollandaise

Ingredients

• 4 unit English muffins
• 8 unit large eggs (for poaching)
• 8 slice Black Forest ham, thinly sliced
• 3 unit large egg yolks
• 0,75 cup unsalted butter
• 1 tbsp fresh lemon juice
• 0,5 tsp Dijon mustard
• 1 tbsp white vinegar
• 1 pinch cayenne pepper
• 2 tbsp fresh chives, chopped
• 0,5 tsp fine sea salt

Instructions

1. 1

   Fill a wide saucepan with 3 inches of water, add 1 tbsp white vinegar, and bring to a bare simmer (180°F / 82°C) : small bubbles should cling to the bottom.

2. 2

   Melt 3/4 cup unsalted butter in a small pot until foamy and hot (about 200°F / 93°C); skim any foam.

3. 3

   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 20 seconds until pale.

4. 4

   With the blender running, slowly stream in the hot butter to emulsify into a glossy, pourable hollandaise; season with a pinch of cayenne and keep warm.

5. 5

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

6. 6

   Meanwhile, split and toast 4 English muffins until deeply golden, and warm 8 slices of Black Forest ham in a dry skillet for 1 minute per side until the edges curl.

7. 7

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

8. 8

   Assemble: place two muffin halves on each plate, top with ham, then a poached egg, then a generous spoonful of hollandaise.

9. 9

   Shower with 2 tbsp chopped fresh chives and a crack of black pepper; serve immediately while the yolk is still runny.