Easiest ever Eggs Benedict on the Grill!

For the Grilled Poached Eggs:

1. Set your grill to 350F.
2. Spray a deep, large muffin pan with non-stick spray.
3. Pour 1/4 cup of water into each well of the muffin pan.
4. Carefully place one egg into each well.
5. Place the muffin pan on the grill and cook for 15-20 minutes, depending on your desired egg yolk consistency.

For the Grilled Protein:

1. At the same time as the eggs, grill slices of Canadian bacon, fish, shrimp, ham, or regular thick-cut bacon until cooked to your liking.

For the Easy Hollandaise Sauce:

1. Whisk the 4 organic egg yolks and 1 tablespoon of freshly squeezed lemon juice together in a large glass bowl until the mixture is thickened.
2. Place the bowl over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl).
3. Continue to whisk constantly. Pour in the 1/2 cup of melted unsalted butter and 1 teaspoon of Dijon mustard slowly and continuously whisk until the sauce is thickened and doubled in volume.
4. Remove the bowl from the heat.
5. Whisk in 1/2 teaspoon of smoked paprika, 1/2 teaspoon of chipotle sauce, and 1/4 teaspoon of sweet Marconi ground pepper.
6. Add Kosher fine sea salt to taste.
7. Cover and keep the hollandaise warm until serving.
8. If the sauce becomes too thick, whisk in 1 teaspoon of warm water at a time to thin it out before serving.

To Assemble Eggs Benedict: Place grilled Canadian bacon (or your chosen protein) on a base (such as a toasted English muffin, though not explicitly mentioned in the original post), top with a grilled egg, and generously spoon the Hollandaise sauce over it.