Egg Benedict

For the hollandaise, melt the unsalted butter in a small saucepan over low heat without letting it boil.

Add the egg yolks, lemon juice, salt, and cayenne pepper to a blender and blend for 20 to 30 seconds.

With the blender running, slowly and gradually pour in the warm melted butter. Blend until the sauce is smooth and fully combined.

Taste the hollandaise and adjust the lemon juice if desired. If the sauce is too thick, blend in a little hot boiling water until it reaches a pourable consistency.

For the poached eggs, bring a medium saucepan of water to a boil and add the white vinegar. Reduce the heat to low so the water is gently simmering.

Add the eggs one at a time and poach for about 3 to 4 minutes, or until the whites are set and the yolks remain soft. Remove carefully and drain.

If using fingerling potatoes, heat a little oil in a skillet over medium-high heat. Season the sliced potatoes lightly with salt and saute until tender and nicely browned.

If using English muffins instead, split and toast the muffins until lightly crisp.

Arrange smoked salmon, Canadian bacon, or ham with the sauteed potatoes on serving plates, or place the chosen topping over toasted English muffin halves.

Sprinkle with the diced red or green onion and place one poached egg on each serving.

Spoon warm hollandaise sauce over each egg.

Finish with a light sprinkle of cayenne pepper or paprika if desired and serve immediately.