Eggs Benedict from the NY Times

  • YIELD:  4 servings
  • TIME:  35 minutes

INGREDIENTS

FOR THE HOLLANDAISE:

  • ¾ cup (1 1/2 sticks) unsalted butter
  • 3 large egg yolks
  • 1 ½ teaspoons fresh lemon juice, plus more to taste
  • ¼ teaspoon cayenne or hot paprika, plus more to taste
  • Kosher salt and freshly ground pepper

FOR THE POACHED EGGS:

  • 1 tablespoon white distilled vinegar
  • Kosher salt
  • 8 large eggs

FOR THE BENEDICT AND ASSEMBLY:

  • 4 English muffins, split
  • 8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
  • 2 tablespoons unsalted butter
  • ¼ cup chopped chives
  • 2 tablespoons chopped dill, tarragon or parsley
  • Flaky sea salt
  • Coarsely ground black pepper

PREPARATION

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