Eggs Benedict With Homemade Hollandaise

• 4 large egg yolks
• 2 tablespoons water
• 2 tablespoons lemon juice
• 3/4 cup butter, melted
• Dash white pepper
• 8 large eggs
• 4 English muffins, split and toasted
• 8 slices Canadian bacon, warmed
• Paprika

1. For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160u0b0, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs.
3. Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs.
4. Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

egg yolks, water, lemon juice, butter, white pepper, eggs, muffins, bacon, paprika

Taken from www.tasteofhome.com/recipes/eggs-benedict-with-homemade-hollandaise/ (may not work)