Eggs Benedict

English muffins, split in half
2 eggs, per each whole muffin
Canadian bacon, or sliced ham
Swiss cheese slices

HOLLANDAISE SAUCE:
3/4 cup water
1/2 lemon, juiced
Salt, red pepper, and paprika
1 Tbs cornstarch
2 egg yolks, beaten
2 Tbs butter

Place split muffins on a cookie sheet. Lightly broil.

Poach eggs in water until whites are set, but yolks still runny.

Place a slice of meat on each muffin half. Top with a slice of cheese, and return to the broiler to melt the cheese. Top with a poached egg. Spoon on some Hollandaise sauce and serve.

Hollandaise Sauce:
Heat water in double boiler; add salt, red pepper, and paprika to taste. Add lemon juice.

Dissolve cornstarch in a little cold water. Add to the mixture, stirring constantly. When the mixture is slightly thickened, remove the top pan from the hot water pan. Add beaten egg yolks and 1 Tbs butter. Stir thoroughly. Return to double boiler and cook until thick. Add remaining 1 Tbs butter.