Note: Eggs benedict is one of my favorite breakfasts. To truly enjoy it, homemade hollandaise is a must. After several flops on this recipe, I have learned how critical it is to NEVER stop whisking. When the hollandaise is done, it can sit while the rest of the eggs benedict is prepared. Start with a toasted English muffin layered with a piece of ham or a couple pieces of bacon and topped with a poached egg. Then pour the hollandaise over the top. Sprinkle paprika on top. Hollandaise can also be used to top vegetables, like asparagus, or even steak (but I prefer my steak naked, as they say). The sauce will keep for a few days in the fridge.
1/2 cup butter
1/2 lemon, juice of (1 T lemon juice)
1 T water
1/4 tsp salt
1 dash cayenne pepper
3 egg yolks
Directions:
1. Cut the butter into several pieces and bring to room temperature.
2. In the top of a double boiler, combine egg yolks, lemon juice, water, salt and pepper.
3. Add a piece of butter.
4. Cook, stirring steadily with a wire whisk, over, but not touching, boiling water.
5. When butter melts and sauce begins to thicken, add remaining butter one piece at a time, stirring constantly until melted.
6. Continue cooking as sauce thickens, about 2 more minutes.
7. Immediately remove from heat.
