Begin by poaching your eggs for the Make-Ahead Eggs Benedict. In a large pot, bring water to a gentle simmer and add a splash of vinegar. Carefully crack each egg into a small bowl and slide it into the water, cooking for about 3-4 minutes until the whites are set but yolks remain runny. Transfer the poached eggs to an ice bath for a few minutes to halt cooking; store them in the refrigerator for up to five days.

For the rich hollandaise sauce, melt 1 cup of unsalted butter in a saucepan over low heat. In a blender, combine 3 egg yolks and 2 tablespoons of lemon juice. Blend until light and frothy, then slowly drizzle in the melted butter while blending until emulsified and creamy. Keep the sauce warm in a heatproof bowl over hot water until ready to serve.

Prepare your toppings while the hollandaise sauce cools slightly. Preheat your oven to 400°F (200°C), then lay out Canadian bacon or asparagus on a baking sheet. Bake for 10-15 minutes, turning halfway through, until the bacon is crisp and the asparagus is tender.

Toasted English muffins add the perfect crunch. Cut the muffins in half and brush each side with olive oil. Place them on a baking sheet and toast in the oven at 450°F (230°C) for about 5-10 minutes, or until golden brown.

Assemble your Make-Ahead Eggs Benedict by layering the cooked toppings on the toasted muffin halves. Gently place a poached egg on top of each layer, allowing the yolk to cascade down into the toppings. Drizzle generously with your warm hollandaise sauce. Garnish with freshly cracked pepper, paprika, or fresh herbs just before serving.