As the Waldorf Astoria is one of the supposed birth places of the dish, it's no wonder that eggs Benedict continues to remain a staple on their menu today. Chef David Garcelon sticks to this basics with his recipe, keeping it simple yet indulgent.
Bring a saucepan of water to a simmer. In a nonreactive bowl, whisk together the egg yolks, lemon juice, and ½ tablespoon of water. Place the bowl over the saucepan, making sure the bowl is not touching the water, and continue to whisk vigorously until ribbons form; careful not to overheat the yolks or they will scramble. Remove the bowl and slowly drizzle in the melted butter, continuing to whisk until the butter is absorbed into the mixture. Add the salt and cayenne. Transfer to a ceramic serving bowl and keep on a warm place on the stove for up to 1 hour.
Preheat the broiler.
Heat a dry, heavy skillet and sauté the bacon over medium-high heat for 1-2 minutes on each side until lightly browned. Turn off the heat and cover skillet to keep bacon warm.
Pour at least 2 inches of water into a large shallow saucepan, add the vinegar, and heat the water to 180 degrees (small bubbles form and the water is visibly moving). Gently crack the eggs and drop them into the water as close to the surface as possible. Poach for about 3 ½ minutes until the egg whites are set and the yolks are still a little soft. Remove with a slotted spoon, allowing excess water to drain, and gently blot dry with a paper towel.
Place the split muffins on a large cookie sheet and toast under the broiler until golden brown. Transfer the toasted muffins to warm serving plates and place one slice of the bacon on each muffin 1/2. Place a poached egg on top of the bacon and spoon the hollandaise over each egg. Garnish each egg with a slice of truffle, if desired.