Classic Eggs Benedict

12 eggs
3 egg yolks
2 Tbsps lemon juice
Tabasco sauce
6 English muffins, split
12 slices Canadian bacon
1 stick butter (4 oz)


Setup:

Double boiler (pot or mixing bowl that fits over a pot with boiling water)
Shallow pan for poaching
Mixer or wire whisk
Slotted spoon
Small sauce pan
Teaspoon
Tablespoon


Lemon Hollandaise:

Melt butter in a small sauce pan. Let cool to the touch but still remain liquid. Skim white milk solids off the top with a spoon and discard. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mixture over double boiler (heat) and mix while you count to 15. Remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mixture as it thickens making sure to scrape the sides of the bowl. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste. Discard after 1 hour. Do not cool and reheat.

Eggs:

Toast English muffins lightly and heat Canadian bacon.
Poach the eggs in a shallow pan and remove with a slotted spoon.
Place eggs on muffin and Canadian bacon.
Top with Hollandaise and enjoy.

Garnish:

Sliced black olives, Tabasco, lemon twist