Eggs Benedict

English Muffins, split in half

Eggs  (2 per each whole muffin)

Canadian Bacon or sliced ham

Swiss Cheese slices

Place split muffins on cookie sheet. Lightly toast under the broiler. Poach eggs in water until whites are set. Yolks should remain runny. Put a slice of meat on each muffin half. Top with a slice of cheese and return to broiler to warm and melt the cheese. Top with a poached egg. Spoon on some hollandaise sauce and serve.

Hollandaise Sauce

3/4  cup  water

Juice of 1/2 lemon

Salt, red pepper, paprika

1  Tbs  cornstarch

2  egg yolks, beaten

2  Tbs  butter

Heat water in top of double water (base unit has about 2" of water in it). Add seasonings and lemon juice. Dissolve cornstarch in a little cold water. Add to the mixture, stirring constantly. When mixture is slightly thick, remove from the base unit. Add beaten yolks and 1 Tbs butter. Stir thoroughly. Return to the base unit of double boiler and cook until thick. Add remaining 1 Tbs butter and serve over eggs.