Eggs Benedict with hollandaise sauce

Bring a saucepan of water to a gentle simmer.

Whisk the egg yolks together before putting them over the heat.

Set the bowl of yolks over the simmering water and stir; add butter a knob at a time, stirring constantly so the yolks do not scramble.

Add lemon juice, salt and more butter; when it breaks, whisk in another egg yolk, then one more, until thick. Cover with a lid and hold.

Add vinegar and salt to the poaching water, stir a vortex and drop an egg into it; poach a minute and a half to two minutes.

With the water boiling, drop to medium heat, create the vortex again and poach the next egg until the white wraps the yolk.

Cook two strips of turkey bacon and toast the English muffin.

Poach a second egg. Lift the poached eggs very gently off the paper towel.

Assemble: English muffin, bacon, poached egg; spoon hollandaise on top and finish with chives.