Eggs Benedict with Hollandaise Sauce

Ingredients

1 English muffin, split and toasted
2 ham slices
2 eggs, poached
1/4 cup (50 mL) Hollandaise Sauce

Hollandaise Sauce:

1/2 cup (125 mL) butter
3 egg yolks
1 tbsp (15 mL) lemon juice
to taste salt
to taste cayenne pepper
to taste dry mustard

Directions

Sauce:

Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds. Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass measuring cup. Whisk melted butter gradually into egg yolk mixture, beating constantly. Microwave on Medium until sauce thickens, 20-30 seconds. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm.

Top each English muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) hollandaise sauce.

Makes: 1 serving Eggs Benedict, 3 servings Hollandaise Sauce.

Preparation: 12 minutes

Cooking: 7 minutes