Silky hollandaise is the star here, built from rich egg yolks and butter blended into a glossy, pale sauce with just a bright hit of lemon and a whisper of cayenne. Perfectly poached eggs hold that soft, spoonable yolk, draped over lightly browned Canadian bacon for a savory, satisfying bite. A dusting of paprika and a scatter of fresh chives finish the plate with color and a little herbal snap. This version comes together entirely from scratch, so you're in control of every layer, from the emulsified sauce to the tender poached egg on top. It's a brunch classic that translates beautifully to a gluten free table without losing any of its rich, indulgent character. Serve it up hot and you'll have plates licked clean.
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Melt the 1 cup unsalted butter in a small saucepan over medium-low heat until fully melted and just beginning to bubble at the edges. Remove from heat and keep warm.
Combine the 4 pasteurized egg yolks, 1 tbsp cold water, and 1 tbsp lemon juice in a blender. Blend on medium speed for 30 seconds until the mixture is pale and slightly thickened.
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