Classic Eggs Benedict, with Hollandaise

2 poached eggs
2 slices Canadian Bacon
1 English Muffin, split, toasted
6 Tbsp Hollandaise Sauce, as follows:
1 egg yolk
2 tbsp butter
2 dash salt
1 tbsp lemon juice
1 tbsp cream

I normally double this recipe to make for two people

Toast muffins as eggs are going into boiling water
poach eggs in water with 1/4 cup vinegar added + salt
turn off heat before putting eggs in water - poach 3 1/2 - 4 minutes
place hot bacon on freshly toasted muffin half
top with egg

Hollandaise:

put egg yolk in small double boiler
melt butter in microwave, to bubbling
add lemon juice, dash salt, dash cayenne pepper to yolk
add melted butter to egg yolk mixture, begin stirring continuously
as mixture begins to thicken, continue whisking briskly
add cream to thin - keep sauce consistancy of syrup
requires no more than 3-4 minutes. if sauce starts to thicken too much, remove pot from double boiler to eliminate all heat

My method for Hollandaise is not quite the classic method. I find it works more consistently and I prefer my egg yolk to be somewhat cooked. This would make it too think but adding the cream (or milk) compensates. By constant whisking and carefully controlling heat, I have never had a failure or sauce separation.

Serving Size: Makes 2 Eggs Bendict, which is a standard portion for 1 person

Number of Servings: 1

Recipe submitted by SparkPeople user BISON00.