Eggs Benedict

Eggs Benedict

8        Slices Canadian bacon
4        English muffins, split and lightly toasted
8        Extra large poached eggs
Hollandaise Sauce

In a medium nonstick skillet over medium heat, saute Canadian bacon for 1 to 2 minutes, turning once.

Place 2 muffin halves, cut-side up on each of 4 plates. Place a slice of Canadian bacon and a poached egg on each muffin half and generously spoon Hollandaise Sauce over each egg. Serve immediately.  Garnished with watercress and serve with fresh asparagus spears and fresh orange slices.

Hollandaise Sauce

4          Egg Yolks
3          Tablespoons Fresh Lemon Juice
1          Tablespoon water
1/4       Tsp. Sea Salt
1           Cup  butter, meltedDash of Cayenne Pepper

In a small saucepan over medium-low heat, combine yolks, lemon juice, water, salt, and cayenne pepper.  Whisk constantly until mixture bubbles and begins to thicken.  Place mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds.  Makes 1 1/2 cups.