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1
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them.
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2
Bring both skillets to a gentle simmer over medium heat.
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3
Crack an egg into a cup and carefully slide it into the hot poaching liquid.
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4
Quickly repeat with all the eggs.
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5
Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
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6
Using a slotted spoon, remove the eggs and transfer to a kitchen towel.
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7
Lightly dab the eggs with the towel to remove any excess water.
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8
While the eggs are poaching, melt the butter in a large skillet over medium heat.
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9
Add the Canadian bacon and cook until heated through, about a minute on each side.
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10
To serve, toast the English muffin halves and divide them among 6 warmed plates.
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11
Top each half with a slice of Canadian bacon, and set an egg on top.
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12
Spoon the hollandaise sauce over the eggs and garnish with the chives.
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13
Serve immediately.
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14
In a medium pan, completely melt the butter over medium-low heat.
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15
Remove from the heat and set it aside for 5 minutes.
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16
Skim and discard the white foam that rises to the surface of the butter.
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17
Carefully ladle or pour the clear golden butter into a container with a pouring spout.
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18
Take care not to add the milky solids and watery liquid at the bottom of the saucepan.
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19
Set the butter aside in a warm spot.
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20
Pour enough water into a medium saucepan to reach a depth of about 2 inches.
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21
Bring to a gentle simmer over medium heat.
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22
In a medium heatproof bowl, combine the egg yolks and the cold water.
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23
Whisk until the yolks are light and frothy.
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24
Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes.
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25
(If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool).
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26
Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
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27
Remove the saucepan from the heat and set the bowl over the hot water.
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28
Slowly drizzle the butter into the eggs while whisking constantly.
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29
Whisk in the lemon juice, salt, and pepper, to taste.
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30
(If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.)
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31
Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.
