Classic Eggs Benedict

For the Hollandaise Sauce: 4 egg yolks 2 tablespoons lemon juice 1 tablespoon water ⅛ teaspoon salt 2 pinches of freshly ground white pepper Pinch of cayenne pepper 1 cup unsalted butter, melted and cooled slightly

For the Eggs Benedict: 4 English muffins or croissants, split 3 tablespoons softened unsalted butter 8 slices deli ham or Canadian bacon 8 slices of Swiss cheese 8 eggs

To make the Sauce: In a small, heavy saucepan over low heat, whisk the egg yolks, lemon juice and water constantly until the mixture begins to thicken and continue whisking for about 1 minute more, but remove the pan from the heat as soon as the mixture thickens. Transfer the mixture to a blender, add the salt, white pepper and cayenne pepper and blend until smooth. Let cool for 1 minute. With the motor running, slowly pour in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Transfer the sauce to a saucepan and keep warm over very low heat. Preheat a broiler. Fill an egg-poaching pan with ½ inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs. Meanwhile, in a small sauté pan over medium-high heat, melt the remaining 1 teaspoon butter. Add the ham and cook until golden, about 2 minutes per side. Keep warm. Lightly spread the cut sides of each muffin or the tops of each crumpet with 1 teaspoon of the butter and broil until golden, 3 to 5 minutes. Turn off the broiler, cover the muffins or crumpets with aluminum foil and keep warm in the oven. Place 2 muffin halves or croissant cut in half on each of 4 warmed individual plates. Top each muffin half or crumpet with a slice of Swiss cheese, a slice of ham, an egg and some of the sauce. Serve immediately.