Eggs Benedict

2 eggs
1/4 pound Canadian bacon slices
1 English muffin, cut in half
pinch paprika

4 egg yolks
1 pound butter
1 lemon, juice from


Prepare the hollandaise sauce by heating a double boiler. Be careful not to overheat the pan so that the egg yolks do not harden in the pan. Add the egg yolks into the top bowl of the double boiler and whisk. Gradually add cold butter in 1/4 pound increments and continue to whisk. You may remove the top bowl if it becomes too hot. Once all the butter has been incorporated, add the lemon juice to flavor the sauce. Set aside.

Fry the Canadian bacon and set aside in a warm place.

Prepare to poach the eggs. Bring water to boil in a sauce pan. Crack each egg into a separate small bowl. Reduce the water to a simmer and slowly add the eggs to the water one at a time. Cook to desired doneness - about 1 1/2 to 3 minutes.

While eggs are cooking toast English muffin halves. Plate the English muffin and top with slices of Canadian bacon. Using a slotted spoon, remove eggs from pan and drain off excess water. Place eggs on top of Canadian bacon. Top eggs with hollandaise sauce and paprika or a thin slice of black truffle.