OVEN-BAKED BACON, ROASTED ASPARAGUS, & TOASTED BREAD:

1. Preheat the oven to 400 degrees F, ensuring the oven racks are positioned in the top & bottom third of the oven. Line 3 large baking sheets with parchment paper or aluminum foil for easy clean up & set aside.
2. Roast bacon & asparagus: Arrange the bacon on one prepared baking sheet & set aside. Place asparagus on a second prepared baking sheet. Drizzle with 1-2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, & toss to coat. Place bacon & asparagus in the oven to bake & roast for 25-30 minutes, until the asparagus is tender with crispy edges & the bacon is crisp. Remove from the oven & set aside. 
3. Toast English muffins: Increase heat to 450 degrees F. Brush the remaining 2-3 tablespoons olive oil over the surface of the English muffins. Transfer to the oven to toast for 5-10 minutes, until golden brown & crisp around the edges. Remove from the oven & set aside.

POACHED EGGS:

1. Poached eggs prep: Add the water & vinegar to a large pot or saucepan and bring to a gentle simmer. Crack the eggs into 8 individual ramekins or small bowls. For prettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.
2. Poach the eggs: Gently swirl the water into a gentle vortex (note – the water does not need to vigorously swirl, but it does need to have just a little bit of movement) and slide an egg into the center of the vortex. Cook 2-3 minutes, gently stirring occasionally to keep the water moving, until the white is set & the yolk is soft. Use a slotted spoon to carefully transfer the egg to the prepared water bath. Repeat with the remaining eggs. You can poach 2-3 eggs at a time, but take things as slow as you need to ensure the eggs hold their shape & cook properly.
3. Poached eggs storage & reheating: Carefully transfer the cooled poached eggs to an airtight container & submerge in water. Store in the refrigerator for up to 5 days. To reheat, gently lower eggs into hot water from the tap. Set aside for 1-2 minutes, until warmed through. Serve immediately. 

BLENDER HOLLANDAISE:

1. Melt the butter: Add butter to a liquid measuring cup. Microwave for 60-90 seconds, until melted & very warm. Set aside.
2. Blend the hollandaise: Add the egg yolks, lemon juice, Dijon mustard, salt & desired seasonings to a small food processor or blender. Blend about 30 seconds. The mixture should be very well incorporated & pale yellow in color. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency. For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter.
3. Hollandaise storage & reheating: Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 1 day. To reheat, transfer hollandaise to a microwave-safe bowl. Microwave in 15-second increments, stirring well between increments, until the sauce is warm.

EGGS BENEDICT ASSEMBLY & SERVING:

1. Top each toasted English muffin with toppings of choice (crispy bacon, roasted asparagus, thinly sliced prosciutto, smoked salmon, etc.). Place a poached egg on top. Finish with a spoonful of hollandaise sauce & garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!