Classic Eggs Benedict

Method

1. Set up a double boiler: fill a saucepan with 1 inch of water and bring to a bare simmer; set a heatproof bowl on top without touching the water.
2. In the bowl, whisk the 3 egg yolks with 1 tablespoon lemon juice for 1 minute, until pale and slightly thickened.
3. Whisking constantly, drizzle in the 1/2 cup hot melted butter very slowly, a few drops at a time at first, then in a thin stream, until the sauce is thick and doubled in volume; this should take about 5 minutes. If it looks like it is breaking or getting too thick, whisk in a teaspoon of warm water.
4. Season the hollandaise with a pinch of cayenne and salt to taste, then remove from the heat, cover, and set aside in a warm spot, whisking occasionally.
5. Fill a wide, deep skillet or saucepan with about 3 inches of water, add 2 tablespoons vinegar, and bring to a gentle simmer over medium heat, with small bubbles just breaking the surface, not a rolling boil.
6. Crack one egg into a small cup or ramekin. Use a spoon to create a gentle whirlpool in the water, then slide the egg into the center.
7. Poach for 3 minutes, until the white is fully set but the yolk is still soft, then lift out with a slotted spoon onto a paper-towel-lined plate. Repeat with the remaining eggs, poaching 2 to 3 at a time.
8. While poaching, cook the Canadian bacon slices in a dry skillet over medium heat for 1 to 2 minutes per side, until lightly browned and warmed through.
9. Toast the split English muffins until golden, then spread lightly with softened butter.
10. To assemble, place two muffin halves cut-side up on each plate, top each with a slice of Canadian bacon, then a poached egg.
11. Spoon warm hollandaise generously over each egg, letting it cascade down the sides.
12. Garnish with chopped chives and a crack of black pepper, and serve immediately while the hollandaise is warm and the yolks are still runny.