Tasty Eggs Benedict
|Egg yolks||6 Large|
|Unsalted butter||1 1⁄2 Cup (24 tbs), melted (3 Sticks, Not Margarine)|
|Fresh lemon juice||2 Tablespoon|
|Ground red pepper||1 Dash (Cayenne)|
|English muffins||3 , split|
|Canadian bacon slices||6 (Thick Slices)|
|White vinegar||1 Teaspoon|
1. In a double boiler or a saucepan placed over hot water, whisk the egg yolks over moderate heat for 1 minute or until smooth. Slowly whisk in the melted butter, then the lemon juice, salt, and ground red pepper. Cook, whisking constantly, 3 minutes more or until smooth and thickened. Remove from the heat, cover, and keep the sauce warm over the hot 'water.
2. Preheat the broiler. On a baking sheet, arrange the 6 muffin halves, light-sides-up. Toast for 1 minute or until golden and keep warm. In a 12-inch skillet, cook the bacon over moderate heat for 2 minutes or until lightly browned. Place one slice of bacon on each muffin half.
3. Fill the same skillet two-thirds-full with water. Add the vinegar; bring to a simmer over moderate heat. Break each egg into a saucer, then slide the egg into the water. Cook the eggs, spooning the water over them, for 3 minutes or until cooked the way you like them. Using a slotted spoon, Serve immediately with bread.