Hollandaise Sauce Recipe
Adapted from Emeril Lagasse
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon of cayenne pepper
- 2 teaspoons water
- Freshly ground black pepper
- 1 stick melted butter
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, cayenne, and water, until pale yellow in color.
Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
Poach eggs using your new handy dandy six egg poacher you got from your mother in law for your birthday!
Place warmed Canadian Bacon on top of two toasted whole wheat English Muffins.
Place poached eggs on top of Canadian Bacon.
Pour Hollendaise Sauce over eggs and serve.