Hollandaise:

Place the egg yolks, cream, salt and cayenne in a blender. Blend on high for 30 to 60 seconds or until foamy. Place a funnel in the opening of the blender; with the motor running, add half the butter in a slow, steady stream. Add the lemon juice and then pour in the remaining butter in a slow, steady stream. Transfer sauce to a glass bowl, cover with foil and hold in a warm water bath for up to 1 hour.

 

Eggs Benedict:

Meanwhile, fill a wide saucepan two-thirds deep with water; bring to a boil. Add the vinegar and reduce the heat until the water is just barely simmering. Break each egg into a small bowl or ramekin. Stir the water so that it is swirling and quickly pour in each egg. Poach the eggs for 4 minutes. Use a slotted spoon to lift out each egg and test by pressing lightly with a finger. (The eggs are perfect if the whites are firm and the yolks are very soft). Place the eggs on a paper towel-lined plate to drain.

 

Arrange two toasted muffin halves on each serving plate; top each with a slice of cooked bacon, a poached egg and a spoonful of hollandaise sauce. Sprinkle with additional cayenne pepper to taste.

 

Makes 4 to 8 servings.