Easy Hollandaise Sauce

5 egg yolks 2 t lemon juice _ t cayenne pepper 1 t salt 1 t sugar 1 stick (_ c) unsalted butter, cut into tablespoon size pieces

• Place an inch of water in the pot, cover and bring to boil. • Place the egg yolks in metal bowl and whisk vigorously until lightened in color and texture. • Add lemon juice, cayenne, sugar and a pinch of salt. Whisk until smooth. • When the water boils, reduce the heat to medium-low and place the bowl on top of the pot. • Whisk the egg mixture gently but continuously for about 7 minutes, or until it moves like very heavy cream (the whisk will leave a definite trail in the mixture). • Remove the bowl from the pot and set in on a dish towel (for stability). • Whisk the butter into the mixture 1 piece at a time, allowing each piece to melt almost completely before adding the next. • Taste, adjust seasoning and serve immediately. Yield: About 1 cup Poached Eggs

4 eggs Water

Heat 2 inches of water in skillet or saucepan; reduce to simmering. Break each egg into custard cup. Carefully slip into water. Continue for each egg. Cook about 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon. *****Eggs Benedict****

Hollandaise sauce (recipe above) 2 English Muffins 1 T butter 4 thin slices of Canadian style bacon or ham 4 poached eggs (recipe above)

• Prepare Hollandaise sauce, keep warm • Split muffins, toast if desired. • Melt butter in small pan, warm ham until light brown on both sides. Keep warm. • Prepare poached eggs. • Place on slice bacon on each muffin half. Top with poached egg. Spoon warm sauce over egg. Enjoy!!