Eggs Benedict

When Sean makes breakfast in bed for Mo, this is what he makes. (I believe that.)


8 poached eggs
4 English muffins, split, toasted, and buttered
16 slices Canadian-style bacon, broiled, or pan fried
4  egg yolks
1/2 tsp. salt
1  Tbsp. lemon juice
1  dash tabasco
1/4 1b. sweet butter, melted


Eggs can be poached a day ahead and stored in water in refrigerator. Reheat in hot water 1 to 2 minutes. To make hollandaise sauce place egg yolks, salt, lemon juice and tabasco into blender container. Cover and blend just until egg mixture is creamy. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. Keep sauce warm in a double-boiler over hot (not boiling or simmering) water. Top each english muffin half with 2 slices of bacon, 1 poached egg and about 1 Tbsp. hot hollandaise sauce.

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