Classic Eggs Benedict

In a blender, blend together egg yolks and lemon juice until creamy and lightened in color. While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully emulsified into the egg yolks and is smooth and creamy.

• It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over.

Season to taste with salt, more lemon juice, and paprika or cayenne if using. Move to a sauce pot or covered container to keep warm until serving.

In a pot of boiling water, swirl water then slowly add in whole eggs and cook for about 3 minutes (or until whites are set but the yolks are still runny).

Remove the eggs from the water and drain them on a paper towel. Sprinkle the eggs with a pinch of salt.

Preheat a pan to medium heat. Melt some butter in the pan, then lay in your slices of ham and sear until lightly browned on each side. Remove from the pan and reserve for assembly.

In the same warm pan, toast your English muffin slices (with extra butter if needed) until crisped and golden brown on the cut side.

When all of your muffins are toasted, assemble the benedicts: To a toasted slice add a slice of seared ham and then top with a poached egg. Drizzle warm hollandaise sauce over top and garnish with chives and more paprika (or cayenne).