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Eggs Benedict
Ingredients
Eggs:
4 slices Canadian bacon
4 eggs
2 English muffins
Hollandaise Sauce:
3 egg yolks
1/2 tablespoon water
1 teaspoon fresh lemon juice
1/2 cup butter
Salt, to taste
Directions
Cook the Canadian bacon. Poach the eggs. Split open the English muffins and toast. Top each muffin half with a slice of the Canadian bacon, then top with a poached egg. Spoon some Hollandaise Sauce over the top and serve.
To prepare Hollandaise Sauce, simmer water and egg yolks over double boiler. Beat until blended together, then add the lemon juice and butter. Beat the sauce until smooth. Season with salt and pepper to taste.
Suggestions
Garnish with fresh parsley and orange slices.