Blender Hollandaise
Prepare the blender hollandaise; Fill a blender jar with warm water and let sit for 2 minutes to warm the jar before using. Drain and carefully dry the blender.
Add the lemon juice and egg yolks and blend. Stream in the butter through the lid, while blending. Continue to blend for 2 minutes, until the mixture is smooth, pourable, thickened. Add the cayenne and salt, and blend to combine. Taste and adjust the seasoning, as needed. Keep warm for serving.
Kurobuta Ham and Eggs Benedict
Poach the eggs; Line a plate with a clean kitchen towel or paper towel for draining the cooked eggs. (Optional, crack the eggs into a strainer over a bowl to remove any thinner parts of the egg whites, then transfer to a small bowl.) In a large pot or skillet with 3-inches of water, warm the water over medium heat, to just below a simmer. Add the vinegar and stir to combine. Gently pour the eggs into the water, one at a time. Cook for 1 ½-2 minutes or until the whites are set but yolks are still runny. Carefully remove from the water with a slotted spoon and drain on the lined plate.
For serving; Add the toasted English muffins to a plate and top with sliced Kurobuta Ham. Add one poached egg, and top with hollandaise, as desired. Garnish with microgreens or chives, and a pinch of cayenne, as desired. Enjoy!
