Eggs Benedict with Hollandaise Sauce
|4 slices||Canadian bacon|
|2 tablespoons||light cream|
| ||salt and fresh ground pepper|
|1/4 pound||butter, frozen and cut into 8 pieces|
|2 drops||lemon juice|
Split English muffins and toast until nicely brown.
In a medium non-stick fry pan, fry bacon until browned on both sides; keep warm.
In a steamer insert, over a pot of boiling water, steam the asparagus for 3 to5 minutes, or until tender; keep warm.
To make Hollandaise sauce, whisk together egg yolks, vinegar and cream in a double boiler with no heat; season with salt and fresh ground pepper.
Turn heat on and warm the water until hot. Whisk the egg mixture until it is as thick as heavy cream. Do not boil the water. Add cold water if the water becomes too hot.
Whisk in the frozen butter, one tablespoon at a time. When all the butter has been absorbed, add lemon juice. Cover and keep warm over a bowl of hot water until ready to use.
Place 2 hot English muffins on a plate. Top with 1 slice of bacon, 2 spears of asparagus and one egg. Pour 2 tablespoons Hollandaise sauce over egg. Serve.