Eggs Benedict

Because the sauce and eggs need to arrive at the table in good condition, prepare the components before cooking: melt 80 g butter and let it cool until warm rather than scorching, split 2 English muffins, and set out 4 slices of bacon or ham. For the hollandaise, whisk 2 egg yolks with 1 tablespoon lemon juice over a double boiler. Keep the heat gentle for 2 to 3 minutes, until the bubbles become fine and the mixture begins to coat a spoon. Pour in the melted butter in a very thin stream while whisking continuously. Adding it too quickly can overwhelm the emulsion and separate the sauce. Once it is glossy and thick, season with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper, then keep it warm without exposing it to direct high heat. Bring a separate pot of water to a bare simmer, where only small bubbles rise, and add 1 tablespoon vinegar. Lower in 4 eggs one at a time and poach for 3 to 4 minutes, until the whites are set while the yolks remain fluid. Meanwhile, toast the muffin halves until golden and cook the bacon or ham until the edges are crisp. Stack the meat and one drained poached egg on each muffin portion, spoon over the hollandaise, and serve immediately. If the sauce begins to split, whisk in 1 teaspoon cold water to bring the emulsion back together.