Eggs Benedict

Preheat your oven to 95°C (200°F) to keep cooked components warm. Split the 4 English muffins, place them split-side up on a rimmed baking sheet, and toast for 5 minutes until lightly golden and crisp. While muffins toast, heat a large cast iron skillet over medium heat, add the 8 Canadian bacon slices, and cook 1 minute per side until lightly browned at the edges. Transfer toasted muffins and cooked bacon to the warm oven to hold while you prepare the remaining components.

Fill a large, deep saucepan with 10cm (4 inches) of water, stir in the 2 tablespoons (30ml) white distilled vinegar and 1/2 teaspoon (2.5g) kosher salt, and bring to a gentle simmer over medium-low heat. Maintain a steady water temperature of 82°C (180°F), with tiny bubbles rising from the pan bottom—do not let the water reach a rolling boil, as this will break apart delicate poaching egg whites. Adjust heat as needed to hold this temperature throughout the poaching process.

While poaching water heats, prepare the hollandaise sauce: Add the 3 large egg yolks, 2 tablespoons (30ml) fresh lemon juice, and remaining 1/2 teaspoon (2.5g) kosher salt to a heatproof glass bowl set over a small saucepan of gently simmering water (ensure the bowl bottom does not touch the water to avoid curdling eggs). Whisk continuously for 2-3 minutes until the yolk mixture thickens to a pale, creamy consistency that leaves a distinct trail when you lift the whisk. Very slowly drizzle in the 225g (1 cup) melted, warm unsalted butter, whisking constantly, until the sauce is smooth, thick, and fully emulsified. Stir in the 1/4 teaspoon (0.5g) cayenne pepper, then remove the bowl from heat and set it in a warm spot; do not cover the bowl, as trapped condensation will thin the sauce.

Crack each of the 8 cold large eggs into individual small ceramic ramekins (this prevents yolk breakage and helps eggs hold a neat shape). Stir the simmering poaching water in a wide circular motion to create a gentle vortex. Lower 4 eggs one at a time into the water, pouring each slowly close to the water surface. Cook for exactly 3 minutes for fully set whites and soft, runny golden yolks. Use a slotted spoon to lift each egg out, gently dabbing the bottom of the spoon on a paper towel to remove excess water, then transfer to a warm plate. Repeat the vortex and cooking process with the remaining 4 eggs, holding the first batch of poached eggs in the warm oven if needed.

Remove the toasted English muffins and Canadian bacon from the warm oven. Place 2 toasted muffin halves on each of 4 serving plates, cut-side up. Top each muffin half with 1 slice of cooked Canadian bacon, followed by 1 drained poached egg, patting the top of each egg gently with a paper towel to remove any trapped excess water. Spoon 2 tablespoons of warm hollandaise sauce evenly over each poached egg, letting it drip slightly down the sides of the egg and muffin.

Finish each plate with a light sprinkle of the 2 tablespoons (6g) finely chopped fresh chives, adding an extra tiny pinch of cayenne pepper for a subtle kick if desired. Serve immediately, as hollandaise sauce will break and poached eggs will continue to cook if left to sit for more than 2 minutes after assembly.