Eggs Benedict with Hollandaise Sauce - Instructions
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.