Eggs Benedict with Chipotle Hollandaise

For the chipotle hollandaise

12 cup unsalted butter (1 stick)

3 large egg yolks

1 tablespoon plus

1 teaspoon fresh lemon juice

18 teaspoon salt

1 tablespoon sauce from a can of chipotles en adobo

2 tablespoons hot water

For the Eggs

4 large eggs

2 tablespoons white vinegar

4 store-bought white corn arepas, English muffins, or pieces of bread

12 teaspoon dried oregano

12 teaspoon paprika

4 slices Canadian bacon Chopped flat-leaf parsley leaves, for serving

Make the hollandaise first. Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). Add the egg yolks, hot water, lemon juice, salt, and adobo sauce to the bowl and whisk until foamy and just starting to thicken, about 5 minutes.
Add the melted butter and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving. (If the sauce thickens too much or starts to separate, whisk in hot water a teaspoon at a time until it comes back together or thins out. Don’t reheat the sauce over direct heat in a saucepan; it will separate.)
To make the eggs, fill a large skillet with 2 inches of cold water. Add the vinegar and bring the liquid to a simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a small cup or ramekin and gently slide them into the skillet. Poach the eggs until the whites are set but the yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
Combine the oregano and paprika in a small bowl and rub the mixture onto the Canadian bacon. Heat a medium nonstick skillet over medium heat and add the bacon slices. Cook until their edges begin to turn golden brown, about 3 minutes on each side.
Warm the arepas in a large skillet over medium-high heat for 10 to 15 seconds on each side, or until they’re heated through. If using English muffins or bread, toast until they’re golden brown.
To assemble, place a warm arepa on each serving plate. Top with a slice of the Canadian bacon and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley. Serve immediately.
Chica Tip 

Chica Tip: For perfectly poached eggs, use a whisk to create a small whirlpool in the simmering water. Slide the egg into the center of the whirlpool while whisking (whisk around the egg—don’t whisk the egg itself) so the egg whites don’t disperse.