The Full Benny — Eggs Benedict

Prepare the hollandaise first, as it holds well and the other components move fast. Fill a medium saucepan with 2 inches of water and bring to a bare simmer. Place the 4 egg yolks, lemon juice, and Dijon mustard in a heatproof glass or metal bowl that fits snugly over the saucepan without touching the water.

Whisk the yolk mixture vigorously over the simmering water until it thickens, lightens in color, and roughly doubles in volume, about 3 to 4 minutes. You should be able to see the bottom of the bowl briefly between whisk strokes.

Remove the bowl from the heat. While whisking constantly, add the hot melted butter in a very thin, steady stream — start with just drops at first until the emulsion takes hold, then increase to a slow drizzle. The sauce should become thick and creamy.

Season the hollandaise with cayenne, salt, and white pepper. If it is too thick, whisk in a few drops of warm water. Cover with plastic wrap pressed directly against the surface and set aside in a warm spot. It will hold for up to 30 minutes.

Toast the English muffin halves until golden and crisp on the cut sides. Arrange two halves on each of 4 plates.

Heat a large skillet over medium heat. Cook the Canadian bacon slices until lightly browned and warmed through, about 1 to 2 minutes per side. No added fat is needed. Place one slice on each toasted muffin half.

Fill a wide, deep saucepan or Dutch oven with about 4 inches of water. Add the vinegar and salt. Bring to a temperature where small bubbles form on the bottom but the water is not actively boiling — roughly 180°F. A rolling boil will shred the eggs.

Crack each cold egg into its own small ramekin or teacup. This makes it easy to slide them gently into the water and catch any broken yolks before they hit the pot.

Using a spoon, create a gentle swirl in the water. Slide 3 to 4 eggs in, one at a time, spacing them apart. The swirl helps the whites wrap around the yolks.

Poach undisturbed for exactly 3 minutes for runny yolks, or up to 4 minutes for yolks that are jammy but not fully set. The whites should be opaque and firm, the yolks still soft when gently pressed.

Remove the poached eggs with a slotted spoon and briefly rest them on a folded paper towel or clean kitchen towel to drain excess water. Trim any ragged white tails with kitchen scissors for a clean presentation.

Place one poached egg on top of each Canadian bacon-topped muffin half. Spoon a generous amount of hollandaise over each egg, allowing it to cascade down the sides.

Garnish with snipped chives and a light dusting of smoked paprika. Serve immediately — eggs benedict waits for no one.