Eggs Benedict

Method

1. Make the hollandaise: bring a small saucepan of water to a simmer. Whisk yolks, lemon juice and vinegar in a heatproof bowl over the simmering water (the bowl must not touch the water).
2. Whisk constantly for 2 to 3 minutes until the yolks thicken to a loose ribbon. Take off the heat.
3. Drizzle the hot melted butter into the yolks in a thin steady stream, whisking constantly, until you have a glossy hollandaise. Season with salt and a pinch of cayenne. Keep warm over barely-warm water; whisk occasionally.
4. Toast the English muffin halves until deep golden. Butter generously while hot.
5. Heat the butter in a small frying pan over medium; cook the Canadian bacon 2 to 3 minutes per side until lightly browned. Set aside.
6. Bring a wide pan of water to a bare simmer (do not boil). Add 1 tbsp vinegar. Crack each egg into a fine sieve, drain off the watery white, then slide each into the simmering water from a small cup.
7. Poach 3 minutes; the white should set firmly around a still-runny yolk. Lift each egg out with a slotted spoon onto kitchen paper to drain.
8. Assemble each plate: place a muffin half on the plate, top with Canadian bacon, then a poached egg, then a generous ladle of hollandaise.
9. Scatter chives over and crack fresh black pepper on top. Serve at once; hollandaise waits for no one.