Make your hollandaise sauce according to your preferred recipe, ensuring it reaches a smooth, creamy consistency. Once prepared, transfer it to a small pot and cover it to keep warm on very low heat or in a warm water bath—this prevents the sauce from breaking and keeps it at the perfect serving temperature. I prefer using Dijon mustard in my hollandaise base for a sharp, tangy kick that complements the richness of the eggs beautifully.

Split the English muffins and place them cut-side down in a skillet over medium heat. Toast them for 2-3 minutes until they develop a light golden-brown color and become slightly crispy—this creates the perfect textured base for your Benedict. While the muffins toast, use a small knife to spread the softened butter into the nooks and crannies of each muffin half. Set the toasted muffins aside on a plate and keep them warm.

In the same skillet used for the muffins (no need to wash it), cook the Canadian bacon slices over medium-high heat for about 1-2 minutes per side until they develop light brown edges and are heated through. The bacon should be warm and slightly caramelized but still tender. Transfer to a plate and keep warm while you poach the eggs.

Fill a separate pot with water and bring it to a gentle simmer, then add the vinegar—this helps the egg whites set faster and keeps them from feathering apart. Crack each cold egg into a small cup or ramekin first (cold eggs hold together better when poaching). Gently slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove each egg and briefly place it on a paper towel to drain excess water.

Working quickly while everything is still warm, place two toasted muffin halves on each serving plate. Top each muffin half with one slice of warm Canadian bacon from Step 3, then carefully place one poached egg on top of the bacon. Generously ladle the warm hollandaise sauce from Step 1 over each egg, allowing it to cascade down over the muffin.

Sprinkle the cayenne pepper evenly over the hollandaise on each plate for a subtle heat and visual appeal. Finish with a delicate scatter of finely snipped chives across the top. Serve immediately while the eggs are still warm and the yolks are perfectly runny.