Eggs Benedict

Slice English muffins in half, butter the insides, and place butter-side up on a baking sheet. Lay Canadian bacon slices in a single layer next to them. Put baking sheet inside the cold oven/broiler for now.

In a small mixing bowl, whisk egg yolks, lemon juice, and cream. Melt butter in a small saucepan until bubbling. Drizzle a few drops of hot butter into the egg yolks, whisking until incorporated before adding more. Continue slowly adding butter and whisking until all butter has been incorporated. Pour sauce back into saucepan and season to taste with paprika, salt, and pepper (it shouldn’t take much), then cover and set aside.

Bring a medium pot of water with white vinegar to a light simmer. Meanwhile, crack each whole egg into a separate small ramekin and turn oven to broil, keeping watch as the English muffins and bacon toast and crisp up. Move muffins onto serving plates and top each with bacon.

Once simmering, stir water with a slotted spoon in a circular motion until a visible swirl appears. Gently lower one ramekin into water, and release the egg. Cook 2½ to 3 minutes, stirring water if egg begins to sink. Remove egg with a slotted spoon, shake off excess water and place on top of one of the English muffins with bacon. Repeat with remaining eggs. While eggs are cooking, heat hollandaise sauce over medium, whisking sauce when not attending to the poaching eggs until desired thickness is reached. Remove from heat (if it becomes too thick, whisk in a teaspoon of warm water). Pour sauce over eggs and serve. Cool leftover sauce completely before putting it in the fridge. To reheat, whisk in a splash of hot water and microwave on low power for 10 to 15 seconds at a time, whisking at each interval, until just hot.