Ingredients
Hollandaise Sauce
1 cup butter melted
1/4 tsp. salt
4 md egg yolks
Dash Worcestershire sauce
3 Tbsp. lemon juice
Eggs Benedict
8 Eggs
4 English Muffins
8 Slices Canadian Bacon
2 Teaspoons of White Vinager
Preparation
In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don’t have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water
Slowly stir in a cup of melted butter, two tablespoons at a time.
Once all butter is stirred in, place a cover over the sauce.
To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinager.
Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.
Warm Bacon in a skillet.
Slice in two, and toast English muffin halves.
To serve, place toasted English muffin half on a plate, then place a slice of bacon, then the poached egg, and lastly two tablespoons of Hollandaise sauce.
