Eggs Benedict, two ways.....

After what seems like a million attempts, I have stripped this episode down to the barest of intentions simply to get it to load.......thanks YOUTUBE (snidely....)......

Eggs Benedict 2 English Muffins, split and toasted 2-4 slices Canadian Bacon 2 Meatless Substitute, For vegetarian option 4 Poached eggs, 1 per muffin half 2 Egg Yolks pinch Cayenne ppepper ½ teaspoon Sea Salt 1 stick Butter 1 teaspoon Fresh Lemon Juice Servings/Yield: 2 servings

1.For ease of timing:: Toast english muffins, and heat bacon and/or vegetarian option and place in warmed oven (200 degrees) to hold. Begin poaching eggs, either in boiling water or traditional egg poacher. If desired, you may poach eggs and hold for a short time in warm oven. However, it would be best to create the hollandaise sauce and then hold while making the eggs. 2.Hollandaise Sauce (Blender style): Separate two egg yolks in separate bowl. Place yolks in blender, along with cayenne pepper and lemon. Pulse blender one time to mix ingredients. Microwave one stick of butter for 30 to 40 seconds until melted. Turn blender on medium low speed, and slowly pour melted better through opening in lid. Once incorporated, blend in salt as last step. If holding momentarily for poached eggs to cook, place in glass container and set aside. If necessary,may place in oven to hold for a few minutes. Source Mitzi, of course : Used on Blog Categories Ⓒ Breakfast Ⓚ Eggs Benedict