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Eggs Benedict

From BAY VIEW WATERFRONT BED & BREAKFAST
4 English muffins
8 poached eggs
8 slices country ham--mine usually comes from the deli
Hollandaise Sauce

Split the English muffins so each person gets two halves. Put a slice of country ham on each half. Top that with an egg and plenty of Hollandaise Sauce. Serves 4.

Hollandaise Sauce

1/2 cup butter
4 egg yolks
1/2 cup boiling water
1 1/2 T lemon juice

Melt butter in double boiler. Beat the egg yolks well. Pour the butter slowly into the eggs beating the whole time. Add the water slowly still beating the whole time. Return to the double boiler which is not touching the boiling water in the bottom pan. Cook and stir until spoon is coated. Do not overcook. There is a thin line between done and curdled. Remove from heat and stir in the lemon juice. Cover and place over warm water until serving. Don’t return to heat. OR buy a package and follow the directions.