Eggs Benedict With Hollandaise Sauce

• Hollandaise Sauce
• 1 cup butter melted
• 1/4 tsp. salt
• 4 md egg yolks
• Dash Worcestershire sauce
• 3 Tbsp. lemon juice
• Eggs Benedict
• 8 Eggs
• 4 English Muffins
• 8 Slices Canadian Bacon
• 2 Teaspoons of White Vinager

1. 1. In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water
2. 2. Slowly stir in a cup of melted butter, two tablespoons at a time.
3. 3. Once all butter is stirred in, place a cover over the sauce.
4. 4. To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinager.
5. 5. Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.
6. 6. Warm Bacon in a skillet.
7. 7. Slice in two, and toast English muffin halves.
8. 8. To serve, place toasted English muffin half on a plate, then place a slice of bacon, then the poached egg, and lastly two tablespoons of Hollandaise sauce.

hollandaise sauce, butter, salt, egg yolks, worcestershire sauce, lemon juice, eggs, eggs, muffins, bacon, vinager

Taken from www.epicurious.com/recipes/member/views/eggs-benedict-with-hollandaise-sauce-50001332 (may not work)