Classic Eggs Benedict with Silky Blender Hollandaise

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

Melt 3/4 cup unsalted butter until foaming but not browned, then keep warm.

In a blender, combine 3 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon and a pinch of cayenne; blend 15 seconds until pale.

With the blender running on low, stream in the hot butter until the sauce emulsifies into a glossy, spoon-coating hollandaise; season with salt and keep warm over tepid water.

Split and toast 4 English muffins until deeply golden, then butter lightly.

Warm 8 slices of Black Forest ham in a dry skillet over medium heat for 1 minute per side, just until the edges curl.

Crack each of 8 eggs into a small ramekin. Swirl the simmering water, slide the eggs in one at a time and poach 3 minutes until the whites are set but yolks still jiggle.

Lift with a slotted spoon onto a paper towel to drain.

Layer ham on each muffin half, top with a poached egg, then spoon over a generous ribbon of hollandaise.

Finish with cracked pepper and a sprinkle of chopped chives, and serve immediately while the yolks are molten.