Eggs Benedict With Hollandaise Sauce

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   1. In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water

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   2. Slowly stir in a cup of melted butter, two tablespoons at a time.

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   3. Once all butter is stirred in, place a cover over the sauce.

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   4. To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinager.

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   5. Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.

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   6. Warm Bacon in a skillet.

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   7. Slice in two, and toast English muffin halves.

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   8. To serve, place toasted English muffin half on a plate, then place a slice of bacon, then the poached egg, and lastly two tablespoons of Hollandaise sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.