Classic Eggs Benedict with Silky Hollandaise

Method

1. In the top of a double boiler or in a metal bowl set over simmering water, whisk together the egg yolks, water, and lemon juice until well combined. Cook, whisking constantly, until the mixture thickens enough to coat the back of a metal spoon and reaches 160°F. Remove from heat.
2. Very slowly drizzle in the warm melted butter while whisking constantly. Whisk in the white pepper. If needed, transfer the sauce to a small bowl and place it in a larger bowl of warm water to keep warm, stirring occasionally, for up to 30 minutes. If the sauce thickens too much, stir in a splash of water or lemon juice before serving.
3. Fill a large saucepan or high-sided skillet with 2 to 3 inches of water. Bring to a boil, then reduce heat to maintain a gentle simmer.
4. Crack one egg into a small bowl. Holding the bowl close to the water's surface, gently slip the egg into the simmering water. Repeat with three more eggs.
5. Cook the eggs, uncovered, for 2 to 4 minutes, until the whites are set and the yolks are slightly thickened but still soft. Using a slotted spoon, transfer the eggs to a plate lined with a clean kitchen towel. Poach the remaining four eggs in the same way.
6. To assemble, place each toasted muffin half on a plate. Top with a slice of Canadian bacon, a poached egg, and about 2 tablespoons of hollandaise sauce. Sprinkle with paprika and serve immediately.
7. For best results, poach the eggs in batches and keep them warm in a bowl of warm water while you finish the rest.
8. If you prefer a thinner hollandaise, whisk in a little warm water until it reaches your desired consistency.