Eggs Benedict with Hollandaise Sauce
- 2 English muffins
- 4 large eggs
- 4 slices of ham or Canadian bacon
- 2 egg yolks
- 1/2 cup butter
- 1 Tbsp lemon juice
- Dash of cayenne pepper
- Paprika for garnish.
Cook eggs as directed. Toast and butter two English muffins, and place two on two individual plates. Fry a slice of ham or Canadian bacon until hot, then place on English muffins. Top with eggs and Hollandaise Sauce. Garnish with paprika.
In blender, combine egg yolks, lemon juice and cayenne. Blend slightly. Heat butter until bubbly but not brown and slowly pour over egg mixture with blender running at slow speed. Blend until thickened. Serve immediately.