EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce:.
• In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
• Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
• Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
• Hot water in double-boiler base should not boil or touch bottom of pan above.
• Remove double boiler top from hot water in base.
• Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
• Stir in 1/ teaspoons salt and cayenne.
• Place top of double boiler over warm water in base (not over heat on stove).
• Cover to keep warm.
• Poach eggs: Lightly butter cups of an egg poacher.
• Fill bottom of egg poacher 1/4 full of water.
• Add 1 teaspoons salt; bring water to a boil.
• Reduce heat to a simmer.
• Break one egg into a custard cup.
• Slip egg into poacher cup.
• Cook 3-5 minute to desired doneness.
• Loosen egg from cup with table knife.
• Place in bowl filled with very warm water.
• Repeat until all eggs are cooked.
• Spread muffins with butter; wrap ham in aluminum foil.
• Broil muffins and ham until muffins are browned and ham is hot.
• To serve: Place two muffin halves on each individual serving plate, buttered side up.
• Top each serving with 1 slice of ham and two well-drained poached eggs.
• Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.