Classic Eggs Benedict

Hot buttered English muffins, Canadian-style bacon,
and poached eggs are topped by a hollandaise sauce.
Treat yourself to the best brunch in the world!
You can substitute ham for the Canadian bacon.

Ingredients
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

Directions:
To Make Hollandaise:
In a bowl combine together egg yolks, lemon juice,
white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. Microwave 30 seconds at a time,
whisking and microwaving until sauce thickens.
If hollandaise begins to get too thick,
add a teaspoon or two of hot water.
Continue whisking and microwaving
until all butter is incorporated.
Whisk in salt, then remove from heat.
Place a lid on to keep sauce warm.

Preheat oven on broiler setting.
To Poach Eggs:
Fill a large saucepan with 3 inches of water.
Bring water to a gentle simmer, then add vinegar.
Carefully break eggs into simmering water,
and allow to cook for 2 1/2 to 3 minutes.
Yolks should still be soft in center.
Remove eggs from water with a slotted spoon
and set on a warm plate
While eggs are poaching, brown the bacon
in a medium skillet over medium-high heat
and toast the English muffins
on a baking sheet under the broiler.
Spread toasted muffins with softened butter,
and top each one with a slice of bacon,
followed by one poached egg.
Place 2 muffins on each plate
and drizzle with hollandaise sauce.
Sprinkle with chopped chives and serve immediately.