Arnold's Eggs Benedict

Step 1 -Bring a pot of water to a boil.

Step 2 -Place the 6 English muffin halves, face-up, and the Canadian bacon in a single layer on a baking sheet.

Step 3 -Lightly butter the English muffins.

Step 4 -Place the baking sheet under the broiler until the English muffins are slightly golden, about 2-3 minutes.

Step 5 -Stir the boiling water with a large spoon in a large circular motion to create a tornado effect.

Step 6 -Once the water is really swirling, crack in an egg and cook until the egg whites have solidified around the yolk, about 2 minutes 30 seconds-3 minutes. Repeat with the remaining eggs.

Step 7 -Melt 2 sticks of the butter in a saucepan until sizzling.

Step 8 -Blend the 3 egg yolks in a blender until combined.

Step 9 -Slowly pour the sizzling butter into the blender while the blender is still turned on. Ideally, you want the butter to stream along the sides of the blender to ensure it incorporates slowly and without scrambling the eggs.

Step 10 -Immediately squeeze the lemon juice into the blender.

Step 11 -Add the cayenne pepper to the blender. A thick, luscious hollandaise sauce should have formed.

Step 12 -Plate the English muffins face-up, placing a slice of Canadian bacon on each half.

Step 13 -Top each bacon slice with a poached egg and a generous helping of the hollandaise sauce.

Step 14 -Garnish with the paprika and the chives and serve immediately.