Eggs Benedict
Yield: 6 servings

  3  English muffins                   6 Poached eggs
  6  slices Broiled ham or               Hollandaise Sauce
      Canadian Bacon                     Asparagus (optional)

Split and toast English muffins. Cut ham same size as muffin; place on
muffin, slip egg on ham and cover with Hollandaise sauce. Serve hot.

Variations:
(1)  Add asparagus spears between ham and egg layers.
(2)  Add slices of broiled tomato between egg and ham, and serve with
     cheese sauce (sometimes this is called "Eggs Robin Hood").



			Hollandaise Sauce

  1/2 cup butter                        1 dash Cayenne pepper
    2     egg yolks, well beaten        1 Tbsp Lemon juice
  1/4 tsp salt                           

Method 1:

Divide butter into 3 portions. Place egg yolks with 1/3 of the butter in
top of a double boiler over hot (not boiling) water. Beat constantly
with a wire whisk; when butter melts add another butter portion, and, as
mixture thickens, add remaining butter, beating constantly. As soon as
mixture is thickened, remove from heat and add seasonings and lemon
juice. Should sauce separate, beat in two tablespoons of boiling water,
drop by drop. Makes 3/4 cup.

Method 2:

Melt butter in top of double boiler. Add to egg yolks gradually,
stirring constantly. Return to double boiler and cook over hot water
until thickened, stirring constantly. Remove from heat and stir in salt,
cayenne and lemon juice. Sauce may be prepared 30 to 45 minutes before
serving and kept hot by covering and placing pan in hot (not boiling)
water.

Method 3 (with water):

Cream butter, add egg yolks one at a time, blending each one in
thoroughly. Add remaining ingredients and beat. Just before serving add
1/2 cup boiling water gradually, beating constantly. Cook over hot
water, stirring constantly, until thickened. Serve at once.