Classic Eggs Benedict with Silky Blender Hollandaise

Ingredients

• 2 unit English muffins
• 4 unit large eggs
• 4 unit peameal bacon slices
• 0,75 cup unsalted butter
• 3 unit egg yolks
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp white vinegar
• 2 tbsp fresh chives, chopped
• 0,5 tsp cracked black pepper
• 0,25 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) with tiny bubbles kissing the surface.

2. 2

   Melt 3/4 cup butter in a small pot until foamy and hot (not browned), about 2 minutes.

3. 3

   In a blender, combine 3 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard and a pinch of salt; blitz 10 seconds.

4. 4

   With the blender running on low, slowly stream in the hot butter to emulsify into a glossy, pourable hollandaise; season and keep warm in a bowl over tepid water.

5. 5

   Sear 4 slices of peameal bacon in a dry skillet over medium-high until golden and crisp at the edges, about 2 minutes per side.

6. 6

   Split and toast 2 English muffins until deeply golden, then butter lightly.

7. 7

   Crack each remaining egg into a ramekin; swirl the simmering water and slide eggs in one at a time. Poach 3 minutes for jammy yolks.

8. 8

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

9. 9

   Assemble: muffin half, bacon, poached egg, then a generous ladle of hollandaise.

10. 10

    Finish with cracked pepper and a shower of chopped chives; serve immediately.