Eggs Benedict

Ingredients

• 4 egg yolks
• 1/2 pound lightly salted butter (at room temperature)
• 1 tablespoon lemon juice
• 1 tablespoon water
• Dash of Tabasco sauce
• 3 tablespoon white vinegar
• Dash of salt
• 4 eggs
• 4 English muffins
• 4 slices ham or Canadian bacon
• Dash of paprika

Instructions

1. Prepare sauce first by beating egg yolks with a wire whisk in a double boiler. Over low heat add pieces of butter a little at a time, beating until dissolved. After all butter has been combined, add lemon juice and water. Raise heat to almost boiling, stirring constantly with a wooden spoon until thickened. Add a dash of Tabasco sauce.
2. Next, prepare eggs. Experiment with egg first. Into a large boiler put 6 inches of water, vinegar and salt. Heat water until just boiling. Stir water and ease egg into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling.
3. Remove eggs with a slotted spoon.
4. Toast muffins; top with ham or Canadian bacon; toast again.
5. Add egg, sauce and paprika to toasted muffin.