Eggs Benedict

Hollandaise: 1. Combine the yolks and lemon juice in a blender jar on high speed for 20 seconds. 2. With the blender running, slowly drizzle the hot butter into the jar leaving the milky white residue behind. 3. If the sauce seems too thick, add hot water, 1 teaspoon at a time, until it reaches the desired consistency. Season with salt, pepper and additional lemon juice, if needed. Set aside and keep warm. Eggs: 1. Pour water to a depth of three inches in a medium saucepan (about 3 cups water). Add the vinegar to the water and bring it to a rolling boil. Reduce the heat to maintain a bare simmer. 2. Crack one of the eggs into a ramekin or coffee cup. Slip it into the water, twisting your wrist to get the egg to wrap around itself. Repeat with the remaining eggs. 3. Let the eggs poach until the whites are set but the yolks are still runny, about 4 ½ minutes. Remove the eggs from the water with a slotted spoon and drain them briefly on paper towels. Finish Dish: 1. Split the muffins and toast them. While they are toasting heat the bacon through in a skillet set over medium-high heat. 2. Plate two muffin halves on each plate. Top each muffin with a slice of the bacon. Top each one of these with a poached egg. Pour hollandaise over the poached eggs.