Eggs Benedict

Posted by Shirley Evans 

From Canterbury Inn, Rochester, MN

Makes 6 servings

6 English muffins                  

1 dozen eggs                               

12 very thin slices ham

3 egg yolks                              

2 Tbs. lemon juice           

1/2 tsp. salt

dash hot pepper sauce          

1/2 c. melted butter         

1 tsp. Dijon mustard

Blend egg yolks, lemon juice, salt and hot sauce in blender briefly. Add hot butter while blender is still running, with Dijon mustard. The Hollandaise can be made ahead and frozen or refrigerated. It never fails. To reheat, heat only to lukewarm or it will stiffen and seize up.

Toast English muffins, top with a slice of ham, a poached egg and Hollandaise sauce.

To make Joe-safe, use dairy-free butter.