Eggs Benedict

Place eggs in a Suvie pan and cover with water. Load into upper right cooking zone. Place Canadian bacon in another Suvie pan and insert into upper left side of Suvie.

Fill reservoir, enter cook settings, and cook now or schedule. My Cook > Multi-Zone Settings: Protein: Sous Vide at 155°F, 45 minutes; Vegetable: 0 minutes; Starch: 0 minutes

When the cook is almost finished make the hollandaise sauce. Add the 3 egg yolks and 2 tsp water to a blender.

In a small pot melt the butter until it's foamy but not browned. Start blending the yolks and slowly pour the hot butter into the blender. If it's too thick add water 1 tsp at a time to thin it out. Add lemon juice and paprika. Taste and add salt and black pepper to your liking.

Pour hollandaise into a small bowl and press plastic wrap onto its surface so it doesn't form a skin.

Split the english muffins in half and toast. Place each english muffin on a plate.

When the eggs are finished immediately remove them from Suvie and their water bath. Place 1 slice of Canadian bacon on each half of English muffin. Crack an egg on top of each piece of bacon. The yolk and some white should easily slide from each shell leaving some white residue behind. Top the eggs with the hollandaise sauce and sprinkle with chives.