Corned Beef Hash Eggs Benedict

1: Warm the butter and set aside.

2: In a blender, add the egg yolks, Dijon mustard, lemon juice, salt, and cayenne.

3: Drizzle the hot butter into the running blender until well combined.

4: In a pot, bring 4 cups of water to a soft boil and add 1 tablespoon of white vinegar.

5: Crack eggs into separate ramekins.

6: Place one cracked egg into a ladle and lower it into simmering water, hovering for 10 seconds before releasing.

7: Repeat for up to 4 eggs and allow them to simmer for 2-3 minutes.

8: Remove eggs with a slotted spoon and set on paper towels.

9: Assemble by placing bread down, topping it with corned beef hash, eggs, and hollandaise sauce.

10: Garnish with optional toppings if desired.