Silky poached eggs are the star here, each one lowered into gently simmering vinegar water until the whites set but the yolk stays soft and golden inside. They land on crisp-edged Canadian bacon and a warm, toasted base, then get draped in a rich, lemony hollandaise built from whisked egg yolks and a whisper of cayenne for a little heat. A dusting of paprika and a scatter of fresh chives finish the plate with color and a bright, herby lift. It's the kind of brunch centerpiece that feels indulgent but is straightforward to pull together, especially once you get the timing down on the poached eggs and warm sauce. This version is a genuinely solid pick for a Paleo table, delivering all the classic richness and technique without asking you to compromise on the parts that matter.
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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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