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eggs benedict
4 poached eggs, warmed
4 slices Canadian bacon
2 English muffins, split in half
hollandaise sauce

hollandaise sauce
5 Tbsp. butter
2 egg yolks
2 tsps. lemon juice
good dash of cayenne pepper

yields 4 eggs Benedict, enough for 2 people with good appetites

1 Make the hollandaise sauce while your eggs are poaching, or while you're boiling the water to warm up pre-poached eggs. Melt the butter over low heat on the stove, or in the microwave. Meanwhile, combine the egg yolks, lemon juice and cayenne in a blender or food processor. Blend it all up on low speed, then, with the machine still running, slowly drizzle in the melted butter. When the mixture's thickened, transfer to a metal bowl and add more lemon juice plus salt to taste. Keep the sauce warm by popping the metal bowl into a larger bowl filled with hot water. Do not reheat the sauce on the stove -- you'll only end up curdling it.

2 Toast the English muffins. Heat up a dry skillet, and pan-fry the Canadian bacon slices on both sides until heated-through.

3 Assemble the Eggs Benedict by topping each English muffin half with a slice of Canadian bacon, followed by a poached egg. Drizzle the whole shebang with hollandaise sauce, and enjoy!

Quickie variation: Skip the sauce and top with a slice of cheese instead. Just pop the assembled concoction in a toaster oven to melt the cheese, and you're ready to serve.

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