Classic Eggs Benedict with Homemade Hollandaise Sauce

1. Prepare Hollandaise Sauce

Melt 3/4 cup of unsalted butter in a small pot over low heat until it's liquid but not boiling. Combine three egg yolks with a splash of water in a blender. With the blender running on a low setting, slowly drizzle the melted butter into the egg yolks. Stir in the fresh lemon juice and cayenne, then season with kosher salt and freshly ground black pepper to taste.

2. Poach Eggs

Fill a medium pot with water, add the white distilled vinegar, and bring to a gentle simmer. Stir the water to create a whirlpool effect before sliding the eggs in one at a time. Cook for 3 to 4 minutes, then use a slotted spoon to transfer them onto a plate lined with paper towels.

3. Cook Canadian Bacon

Cook the Canadian bacon or your choice of ham or bacon in a medium skillet until golden and crisp, about 6 minutes, flipping halfway through.

4. Toast English Muffins

Toast the split English muffins to a golden brown using a toaster, toaster oven, or conventional oven.

5. Assemble Eggs Benedict

Butter each half of the toasted English muffins and place them on a plate. Top with a slice of cooked Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce. Garnish with chopped chives, chopped fresh herbs, a pinch of flaky sea salt, and a twist of coarsely ground black pepper.