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
• 0,5 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
• 1 tsp salt and black pepper

Instructions

1. 1

   Fill a wide saucepan with 3 inches of water, add 1 tbsp white vinegar, and bring to a bare simmer (185°F / 85°C) with tiny bubbles clinging to the bottom.

2. 2

   Melt 1/2 cup butter in a small pot until foamy and hot but not browned, about 2 minutes.

3. 3

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

4. 4

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

5. 5

   Split 4 English muffins, toast until golden and crisp at the edges, then butter lightly.

6. 6

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

7. 7

   Crack each egg into a ramekin, swirl the simmering water into a gentle vortex, and slide the egg in; poach 3 minutes for a runny yolk with set whites.

8. 8

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

9. 9

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

10. 10

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