Classic Eggs Benedict

Do Ahead

1. Make the Easy Blender Hollandaise Sauce. Meanwhile, bring a large pot of water to a strong simmer.

Prepare the Poached Eggs - Vortex Method.

1. Once water is simmering or boiling, and working in batches of two eggs at a time, crack each egg into a small vessel, just large enough to hold it.  Add a small spoonful of the vinegar on top of each egg.
2. Lower the handle of a large spoon into the boiling water and begin to vigorously stir the water in one direction to create a swirling vortex.  Quickly, but carefully, lower the eggs into the swirling water and then immediately turn off the heat.  Allow the eggs to sit in the water for EXACTLY three minutes.  
3. Use a slotted spoon to carefully remove the cooked eggs from the water.  Place the eggs into a bowl of warmed water and repeat this process with the remaining eggs, being sure to return the water to a boil before proceeding with each set of eggs. 

Prepare the Remaining Ingredients and Assemble

1. If necessary, warm the sauce in the microwave on high for about 30 seconds just before serving. 
2. Heat a large skillet over medium-high heat and add the butter.  Add the Canadian bacon and quickly cook until lightly browned on each side, about 2 minutes per side (don't overcook!). Set aside. Toast the English muffins.
3. On a plate, place the two halved and toasted English muffins.  Using a slotted spoon, carefully place one poached egg on each muffin.  Pour the Hollandaise sauce over each egg (about 1 to 2 tablespoons each).  Repeat with the remaining 3 plates.
4. Top with snipped chives and a small sprinkle of paprika, if desired.  Serve at once!