EGGS BENEDICT & HOLLANDAISE SAUCE

 

4 eggs

Hollandaise Sauce [see side]

2 English muffins split

4 slices Canadian-style bacon

Paprika

Lightly grease medium skillet and half fill with water.  Bring water to a boil.  Reduce head to simmer.  Break one of the eggs into a measuring cup, slide into water holding shell close to the water.  Repeat with remaining eggs, allowing space.  Simmer uncovered for 3-5 minutes.  Remove poached eggs and place in a large pan of warm water to keep warm.  Prepare Hollandaise Sauce.  Broil muffins for 1 minute or until toasted.  Top each muffin half with 1 slice Canadian bacon; broil 1 minute more till meat is heated.  To serve, top each bacon topped muffin with an egg, spoon Hollandaise Sauce over eggs.  Sprinkle with paprika.  Makes 4 servings.

HOLLANDAISE SAUCE

½ cup butter

3 beaten egg yokes

1 tablespoon water

1 tablespoon lemon juice

Dash salt

Dash white pepper

Cut butter into thirds and bring to room temperature.  In the top of a double boiler combine egg yolks, water, lemon juice, salt and pepper.  Add a piece of the butter.  Place over boiling water.  Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken.  Add remaining butter a piece at a time stirring till sauce thickens [2 minutes more].  Immediately remove from heat.