Eggs Benedict

Delicious Sunday breakfast meal. Especially after a nice weekly Sunday morning run. Combines great ingredients into a little heap of godliness.

Eggs Benedict is made up of four layers.

• English Muffins
• Middle layer, consisting of anything ranging from artichokes, ham, bacon to fried onions, peppers, chili, whatever your hart desires (for breakfast).
• Poached eggs
• Sauce Hollandaise

In this recipe, we are going to look at the Sauce Hollandaise which tops of everything with a delicious (hopefully) creamy touch.

Sauce Hollandaise

What you need:

• 3 egg yolks
• 2 tablespoons of lemon juice
• Some pepper and salt
• Tiny bit of water
• 1 cup of butter

1. Set up culinary apparatus as follows: small saucepan with boiling water, on top a bowl that is larger than the sauce pan underneath.

Note: The boiling water cannot touch the bottom of the bowl.

2. In bowl above the sauce pan whisk together 3 egg yolks, lemon juice, pepper, salt, bit of water (about a tablespoon).

3. Slowly add melted butter and keep whisking!

4. Remove from heat when starting the clot a little.

Note: don't overdo the lemon juice. Gets acidic and sour quite easily.

Preparation

1. Cut open the muffins.

2. Add middle layer. Personally, I fried onions and peppers.

3. Place poached eggs on top.

3. Top it off with the Sauce Hollandaise.

4. Omnomnomnom.