Eggs Benedict

You need time and patience to make this dish, but makes for a lovely breakfast or Brunch.

1 English Muffin

2 Eggs

2 Slices Canadian Bacon

Hollandaise Sauce:

3 Eggs Yolks Whisked

2 TBSP Water

1 TBSP Lemon Juice

Pinch of Cayenne Pepper

Pinch of Salt

1/2 Cup Butter, cut into thirds

In a medium Pot, Simmer water & Poach the 2 Eggs

http://www.youtube.com/watch?v=XB3sUY0gZr4

Slice the English Muffin in half and Toast till golden brown.

Cook the Canadian Bacon in a skillet. Slightly Browning each side.

In a Double Boiler, once the water is boiling, Add 3 Eggs Yolks, 2 TBSP Water, 1 TBSP Lemon Juice, salt and Cayenne. Whisk lightly. Once warm, add the 3 chunks of butter one at a time, whisking till melted and thick. (Be cautious not to over whisk, or over heat the sauce. It will become to thick to pour over the eggs.)