Why don't you go whole-hog and make the real thing? It's so much better, and hollandaise sauce is really not that difficult to make.
Hollandaise Saice
3 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick) note, if all you have is salted butter, figure 1/4 tsp salt per stick
White pepper and salt to taste
Whisk the egg yolks and lemon juice together in a saucepan until the mixture is thickened. Place the saucepanover very low heat. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, whisk in pepper and salt.
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Brown the bacon in a medium skillet and toast the English muffins.
Fill a large saucepan half full of water. Add white vinegar to the cooking water; this will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break an egg into the water taking care not to break the yolk. Repeat with remaining eggs. Do this in batches if you cannot fit all the eggs into the saucepan without crowding. Reduce the heat to a gentle simmer. Cook for 3 and a half to five m minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.
Yield: 4 servings
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