Eggs Benedict with Blender Hollandaise

Ingredients

• 3 egg yolks (from large eggs)
• 1/4 teaspoon cayenne pepper or white pepper
• 1/4 teaspoon salt
• 1 1/2 tablespoons lemon juice, plus more to taste
• 1 1/2 tablespoons water, plus more as needed
• 175g (1 1/2 sticks) unsalted butter, cut into cubes
• 8 large eggs, refrigerator cold
• 8 slices bacon
• 4 English muffins, split
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped

Before you cook

• Preheat the oven to 120F to hold everything warm.
• Cook the bacon to your liking, then cover it with foil and keep it in the warm oven.
• Lightly toast the split English muffins and keep them warm on a rack.
• Fill a large pot with 3 inches of water and set it over high heat.

Steps

1. Put the egg yolks in a tall narrow jug that fits an immersion blender.
2. Add the water, lemon juice, cayenne and salt and blitz briefly to combine.
3. Melt the butter in a heatproof jug until hot, then let it stand 15 seconds so the milk solids sink.
4. Run the blender on high and pour the butter in a thin stream over 45 seconds, leaving the milky solids behind.
5. Blitz another 10 seconds, then thin with warm water a teaspoon at a time if needed.
6. Transfer the hollandaise to a bowl and cover it; it stays warm about 15 minutes.
7. Crack each of 4 eggs into a small strainer over a bowl and drain 30 seconds, then slide each into a teacup.
8. Bring the pot of water to a boil, then lower the heat until only tiny bubbles rise and the surface is still.
9. Lower each teacup into the water and roll the eggs out onto the pot base, adding all 4 within about 15 seconds.
10. After 20 seconds, gently flip each egg with a slotted spoon.
11. Poach 1 minute, flip again, and cook 30 seconds more, until the whites are set and the yolks runny.
12. Lift the eggs onto paper towels for 15 seconds to dry.
13. Repeat the straining and poaching with the remaining 4 eggs.
14. Set two muffin halves on each plate and top them with the bacon.
15. Place a poached egg on each muffin half.
16. Spoon hollandaise generously over the eggs.
17. Scatter the chives and parsley over the top and serve right away.