Eggs Benedict Recipe with a 3-Minute Hollandaise Sauce

Strain the eggs into a small glass bowl to remove excess watery whites.

Bring water to a soft boil. Create a vortex with a spoon and carefully drop eggs into the center. If poaching multiple eggs, be careful not to overcrowd the pot and use the spoon to keep egg whites on top of the yolks.

If preparing in advance, reserve each egg in ice water. When ready to serve, plunge them in boiling water for another 30 seconds.

Carefully melt the butter to approximately 200°F (93°C).

In a blender, combine egg yolks, lemon juice, and white wine or water. Blend for a few seconds until combined.

Slowly drizzle the melted butter into the blender while it is running, until the sauce is thick and emulsified.

Adjust seasoning with salt and pepper. Add a dash of hot sauce if desired.

Toast the English muffins or brioche bread slices.

Lightly warm the Canadian bacon or ham slices.

Place a toasted English muffin or brioche slice on each plate, topped with two slices of ham.

Carefully place a poached egg on top of the ham. Generously coat each egg with the hollandaise sauce.

Decorate each plate with chopped chives.