Eggs Benedict

Eggs Benedict *

The Hollandaise Sauce: 

1T fresh lemon juice (or more to taste) 
1T water
1/2 C butter, softened to room temp and divided into 4-5 pieces 
3 egg yolks
dash salt and pepper 

In a bowl set over simmering water, combine the lemon juice, water, one pat of butter, and the egg yolks. Whisk until butter is incorporated, 

and then add the remaining butter piece by piece. If the sauce curdles, add a tablespoon of the simmering water and whisk vigorously. 

Meanwhile: 
1. poach eggs 

2. toast English muffins
3. heat up some Canadian bacon in the microwave.

To serve, layer a piece of Canadian bacon on top of half a toasted English muffin, top it with an egg and drizzle/cover with the sauce. 

*An indulgence (lots of butter and egg yolks) ... but so good occasionally.  Holidays... or like today when Tommy is spending hours clearing snow!  It is totally healthy except for the sauce so go easy on the sauce.

When you have a larger crowd, brush the English muffins with butter and broil on a cookie sheet in the oven, and then keep warm in there.  You can also keep the poached eggs warm in hot, almost simmering, water on the stove.  Or, do what I do and just serve 2 people at a time using the toaster to toast the English muffins.