This rich, creamy, delicious breakfast is a treat that looks sophisticated, and is not that difficult to make. The sauce takes a little technique, but do not be intimidated by it. There are some “packets” for making this sauce, but in my opinion they do not even compare to the real thing.

Hollandaise Sauce

Ingredients

4 eggs (yolks only)
1 cup melted butter
1 tbl. spoon water
Juice from 1 lg. lemon
½ tsp. white pepper
1 dash Worcestershire
¼ tsp. salt

Preparation

In a double boiler, heat water to a gentle boil. In the top of the double boiler add egg yolks, lemon juice, white pepper, Worcestershire, and water, then whisk together. Add a little bit of the melted butter at a time until all mixed, whisking constantly. Whisk in salt and continue whisking for about 1 minute. Remove from heat and cover to keep warm.

Eggs Benedict

Ingredients

4 eggs
2 English muffins toasted, cut in half
4 1/4”-1/2”slices of ham or Canadian bacon, cut about the size of the muffin
Hollandaise sauce from above

Preparation

In an egg poacher, or following your favorite poached egg recipe, poach your 4 eggs.
Toast the halved English muffins. In a frying pan on high, fry ham or Canadian bacon until browned nicely. Place ½ of English muffin; cut side up on serving plate. Add just a tiny bit of the Hollandaise sauce, add the ham slice, top the ham with poached egg, and drizzle the top with ¼ of the Hollandaise sauce. Repeat 3 more times for the additional servings. I find that one of these is a good serving per person.

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