Classic Eggs Benedict with Silky Blender Hollandaise

Ingredients

• 4 unit English muffins
• 8 unit Black Forest ham slices
• 8 unit large eggs
• 3 unit egg yolks
• 0,75 cup unsalted butter
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp white vinegar
• 1 pinch cayenne pepper
• 2 tbsp fresh chives, chopped

Instructions

1. 1

   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).

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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

10. 10

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