Eggs Benedict

Crack the eggs one at a time into a bowl, then tip them into a strainer so the loose whites drain away; return the eggs to a bowl.

Salt a pan of plain water, bring to a simmer, then lower until only faint bubbles rise; no vinegar.

Give the water a gentle swirl and slip the eggs in; keep them moving gently so none cooks against the pan.

Cook about three minutes for soft poached eggs, judging by eye, then move them to an ice bath.

The poached eggs can be stored in water in a sealed container in the fridge for a couple of days.

In the hand blender's cup combine the egg yolks, lemon juice, water, salt and a pinch of Aleppo.

Melt the butter; keep the fat and scum but leave behind the milky liquid at the bottom.

With the blender head at the bottom and running, slowly drizzle in the butter down the blender's neck until a thick, stable emulsion forms; then add the rest. If it looks watery or greasy, start over.

Keep the hollandaise warm in a pot of hot, not boiling, water, around 100F / 40C, above the melting point of butter.

Split the English muffins with a fork all the way around and toast them.

Fry slices of Canadian bacon in a little oil, searing both sides.

Rewarm the cold poached eggs in the warm water, or pour kettle water over them.

Assemble: a little hollandaise on the muffin, the Canadian bacon, the egg, then hollandaise to coat like a blanket; garnish with Aleppo flakes and sliced chives.