1-Getting started: Getting started with Eggs Benedict begins with preparing your ingredients, such as cutting the butter into small cubes and melting it fully in the microwave or on the stove. Next, juice the lemon to get about 2 tablespoons, then blend it with egg yolks, kosher salt, and cayenne or white pepper until smooth. Slowly add the melted butter while blending on high until the sauce is creamy and pale yellow.

2-Poaching and cooking: Once the hollandaise is ready, bring a high-sided pan of water to a boil and reduce to a gentle simmer. Crack eggs into bowls and slide them into the water, poaching for 2 to 4 minutes until the whites are set but yolks are soft. In another pan, cook the Canadian bacon for about 2 minutes per side until warm and crisp, and toast the English muffins to your liking.

3-Assembling the dish: Finally, assemble the dish by placing toasted English muffin halves on plates, adding Canadian bacon and a poached egg on each, then spooning over the hollandaise sauce. Garnish with finely chopped chives and a light sprinkle of paprika. For more tips on poaching eggs, check out this poached eggs tutorial on our site, which dives into techniques for flawless results.