Eggs Benedict

In the top of a double boiler or in a metal bowl over simmering water, whisk the egg yolks, water and lemon juice until they're blended. Cook, whisking constantly, until the mixture is just thick enough to coat a metal spoon and the temperature reaches 160°F. Remove from the heat. Very slowly drizzle in the warm melted butter, whisking constantly. Whisk in the pepper. Transfer it to a small bowl if necessary. Place the bowl in a larger bowl of warm water. Keep the hollandaise warm, stirring occasionally until you're ready to serve it, up to 30 minutes. Editor's Tip: Hollandaise will thicken as it sits. If it gets too thick to pour, add a splash of water or lemon juice to bring it back to the right consistency before serving.

Add 2 to 3 inches of water in a large saucepan or a skillet with high sides. Bring the water to a boil, then reduce the heat to maintain a gentle simmer. Break one egg into a small bowl. Holding the bowl close to the surface of the water, gently slip the egg into the water. Repeat this with three more eggs. Editor's Tip: A splash of any kind of vinegar will help bring the egg whites together in the simmering water, making for a nicely poached egg. I use rice vinegar, white vinegar or apple cider vinegar.

Cook the eggs, uncovered, for two to four minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Using a slotted spoon, lift the eggs out of the water one by one and place them on a towel-lined plate. Poach the remaining four eggs.

When all eight of your eggs are poached, it's time to assemble. Top each toasted muffin half with a slice of bacon, a poached egg and 2 tablespoons of hollandaise sauce. Finish with a sprinkle of paprika, and serve them immediately.