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Ingredients
Hollandaise Sauce
4 eggs
½ bunch asparagus, trimmed
and boiled
4 strips Canadian-style bacon
2 English muffins, toasted
2 tbsp butter, softened
chives or cayenne pepper,
to garnish
Directions
For the hollandaise sauce:
On the stovetop, fill the bottom of a double
boiler part-way with water. Make sure that
water does not touch the bottom of the
second pot. Bring water to a gentle simmer.
In the top pot of the double boiler, whisk
together egg yolks, lemon juice, white pepper,
Worcestershire sauce, and 1 tbsp
water. Add the melted butter to the egg
yolk mixture, 1 tbsp at a time, while
whisking yolks constantly.
If the sauce becomes too thick, stir in a little
hot water. Add salt and continue whisking
until fully incorporated. Remove from heat and
cover with a lid to keep the sauce warm.
Eggs Benedict