Easier Eggs Benedict with ­Foolproof Hollandaise

Step 1

FOR THE HOLLANDAISE: Place butter and egg yolks in large heat-­resistant glass or ceramic bowl. Bring 1/2 inch water to simmer in medium saucepan. Place bowl over simmering water, making sure that water does not touch bottom of bowl, and whisk constantly until mixture is smooth and homogeneous, about 1 minute.

Step 2

Slowly add boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees, 7 to 10 minutes. Off heat, whisk in lemon juice, 1/8 teaspoon salt, and cayenne. Remove saucepan from heat (keep bowl over water bath) and season with salt to taste. Cover to keep warm.

Step 3

FOR THE EGGS BENEDICT: Adjust oven rack 6 inches from broiler element and heat broiler. Arrange English muffins split side up on baking sheet and broil until golden brown, 2 to 4 minutes. Place 1 slice bacon on each muffin half and broil until hot and beginning to brown, about 1 minute. Remove sheet from oven and cover loosely with aluminum foil.

Step 4

Fill 12-inch skillet nearly to rim with water. Add vinegar and salt and bring to boil over high heat. Crack 2 eggs into each of 4 cups. Carefully and simultaneously pour eggs into skillet. Cover pan, remove from heat, and poach eggs until whites are set but yolks are still slightly runny, 4 minutes. (For firmer eggs, cook 2 to 3 minutes longer.)

Step 5

Use slotted spoon to transfer eggs from pan to paper towel–lined plate. Arrange 1 poached egg on top of each muffin half. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise separately.