Eggs Benedict for a Crowd

Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.

Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the thin tentacle-like strands of egg whites that form when the egg hits the hot water.

Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later on).

Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 6 eggs.

Do Ahead: Eggs can be poached 1 day ahead. Store in ice bath in fridge.

Heat butter in a medium saucepan over low until melted. Set aside ¼ cup melted butter for assembly. Transfer remaining butter to a small liquid measuring cup.

Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Drain pitcher; dry well. Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). If sauce seems too thick, thin with 1–2 Tbsp. warm water and adjust seasoning as needed.

Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges, 6–8 minutes.

Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.

To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.

Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.