Eggs Benedict

4 servings:

2 English muffins, split and toasted, buttered

4 slices Canadian bacon ( ham or in Japan use “yaki buta”)

4 poached eggs

Hollandaise Sauce

3 egg yolks

1 T lemon juice

1 T water

pinch of salt

white pepper

90g real butter, diced fine

Mix eggs in a small metal bowl. Add water and lemon juice, salt and pepper and one third of the butter. Set in a pan of boiling water and use a whip to constant stir it, especially around the edges as if it cooks too quickly it will separate and solidifiy. When it starts to thicken, stir in the rest of the butter. ( you might remove it from the heat while doing that.)

To reheat before using, heat over double boiler (hot water) again.

Toast muffins, saute ham or bacon. Top each with a poached egg and Hollandaise Sauce. Use a dash of paprika on top if desired. Nice to garnish with a few stalks of asparagus and a cherry tomato or tomato slice. The sauce makes the dish!!

If you want the poached eggs to look nice, you can butter individual ramekins or metal pudding cups and crack the egg into it. Boil hot water 1.5 ” deep. When it boils add the pudding cups , cover the pot with a lid and boil 3 minutes. Run a knife around edge to loosen and gently transfer to the ham/ muffin.