Tank Cooks Eggs Benedict

Thanks to Trevor David for linking this recipe to me.

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 Ingredients: 

• ¼ cup unsalted butter (56g) 
• 4 egg yolks 
• 1 tablespoon lemon juice 
• ¼ teaspoon salt 
• ⅛ teaspoon cayenne pepper or paprika 
• ⅛ teaspoon ground black pepper 
• ¼ teaspoon vinegar
•  4 large eggs 
• 2 English muffins (114g) 8 slices Canadian bacon (136g)  (I used Taylor Ham)
•  Chopped chives for garnish 

Directions:

1. Melt the butter in a small saucepan over medium heat. 
2. In a 2-cup glass measuring cup or small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper. Slowly pour the hot butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside. 
3. Fill a medium saucepan with 3 inches of water. Bring to a boil over high heat, then reduce the heat enough to keep the water at a simmer. Stir in the vinegar. 
4. Crack one egg into a small cup. Lower the cup into the water, gently easing the egg out of the cup. Depending on the desired doneness, poach the egg for 3 to 5 minutes. (A longer cook time will produce a firmer white and less runny yolk.) Remove the egg with a slotted spoon and gently place on a plate. Repeat with remaining eggs. Depending on the size of your pan, you can try poaching two eggs at a time. 
5. While eggs are poaching, split the English muffins in half and toast. 
6. Heat a large skillet over medium-high heat. Add the Candian bacon and cook on each side until heated through, about 2 minutes. 
7. Arrange 2 slices of bacon on each muffin half. Place a poached egg on top of the bacon. Spoon the Hollandaise sauce over top. Garnish with chives, sprinkle with cayenne or paprika, and serve immediately if desired.