Hollandaise Sauce:
4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash of white pepper
In a double boiler, whisk the egg yolks, water and lemon juice until blended; whisk together constantly, cooking the mixture until it’s slightly thickened, and remove it from the . Remove from heat. SLOWLY drizzle in the warm melted butter, whisking constantly. Add the pepper. While waiting to serve, keep the sauce in a small bowl and place it in a larger bowl of warm water. Stir it every once in a while to keep it fresh. Try to serve it within one half hour.
Eggs Benedict:
8 poached eggs
8 toasted English muffin halves (or click here to make homemade crumpets and add to the deliciousness of the whole deal)
8 slices Canadian bacon, lightly browned on a griddle
Paprika
Click here for a lesson in poaching perfect eggs…
Top each toasted English muffin half with a slice of browned Canadian bacon, a poached egg and Hollandaise sauce, sprinkle with paprika. Serve immediately.
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Hillary Danaher 