Eggs Benedict

Make the hollandaise sauce: Fill a medium saucepan with water until 1/4 full. Bring water to a simmer.

Place egg yolks and 2 teaspoons water in a medium stainless-steel bowl. Place bowl on top of saucepan, making sure water is gently simmering and bowl does not touch the water. Whisk vigorously and continuously. Slowly add melted butter while whisking, making sure egg does not curdle.

Once mixture starts to thicken, add lemon juice. Remove bowl from pan. Season to taste with salt. Set aside.

To poach eggs, fill a deep-frying pan or a medium saucepan with water until half full. Add vinegar; bring to a simmer.

Crack an egg into a small bowl. Gently slip egg into water, being careful not to break it. Cook for 31/2 minutes or just until whites are set but yolk is still soft. Gently scoop out egg using a slotted spoon, allowing egg to drain. Repeat with remaining eggs. (You can cook 2 to 3 eggs at once, if desired.) Set aside.

Brush insides of English muffin halves with softened butter. Toast until warm and lightly golden.

Top each half with 1 slice Canadian bacon or ham, or 2 slices regular bacon. Top with 1 poached egg each and spoon hollandaise sauce over. Sprinkle with cayenne pepper and parsley, and serve with buttered asparagus, if desired. Serve immediately.