Classic Eggs Benedict

The secret to success with this dish
is the quality of its parts.
Adding a generous amount of vinegar
to the poaching liquid is a restaurant trick
that helps the eggs form into perfect spheres,
and making the hollandaise in a blender
whips the sauce into a smooth, emulsified state,
so it isn't as likely to separate
as the version made by hand with a whisk.

Ingredients:
2 cups distilled white vinegar
2 1/2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices Canadian bacon
3 egg yolks
1 tbsp. plus 1 tsp. fresh lemon juice
1⁄4 tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish

Directions:
Bring 16 cups water to a boil in a
tall 6-quart saucepan over high heat.
Add vinegar and 2 tsp. salt,
lower heat to medium, and bring to a simmer.
Heat oil in a 12" skillet over medium-high heat;
add bacon; cook, turning once,
until lightly browned,
about 3 minutes. Remove skillet from heat.
Combine yolks, lemon juice, 4 tsp. warm water,
Tabasco, and remaining salt in a blender;
turn to medium speed and slowly drizzle
in butter to make the hollandaise.
Transfer to a bowl; set aside, covered.
Swirl simmering water with a spoon to create a whirlpool.
Carefully slide each egg into water;
poach until just firm, about 3 minutes.
Using a slotted spoon, transfer eggs
to a paper towel-lined plate.
Divide muffin halves between 4 plates;
top each half with 1 slice of bacon and 1 egg.
Spoon 2–3 tbsp. sauce over each egg.
Sprinkle with paprika or cayenne.