Eggs Benedict
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8 tablespoons (1 stick) butter, divided
3 egg yolks
1 teaspoon lemon juice
4 slices Canadian bacon
2 English muffins, split
4 eggs
water
1 tablespoon vinegar
paprika

Cut one tablespoon of butter from stick and set aside. Melt the
remaining butter and place in a pourable container. Put the egg yolks
and lemon juice in the upper section of a double boiler and stir with
a wire whisk until well-blended. Stirring eggs continuously, bring
the water in the bottom of the double boiler to a simmer. Do not let
it boil. Continue the constant whisking until the eggs have thickened
to the consistancy of very heavy cream. Immediately whisk in the
reserved tablespoon of butter to cool the eggs before they scramble.
Turn heat off to the double boiler. Begin to add the melted butter
with one hand, whisking vigorously with the other. Pour extremely
slowly so that each addition is blended into the egg mixture before
more is added. Set sauce aside, but whisk once in awhile to keep it
smooth and creamy.

Pour water into a large skillet to a depth of about 2 inches. Add
vinegar and bring to a boil. Meanwhile, saute Canadian bacon with a
little butter until warm throughout. Set aside and keep warm. Toast
English muffins and keep warm.

Break eggs into individual cups. Carefully slide eggs from each cup
into the boiling water. Immediately reduce the heat so the water
barely moves. Cook for about 3 to 4 minutes, or until the yolks are
still runny but the whites are firm.

Place English muffin halves on serving plates. Top each with one
slice of Canadian bacon. With a slotted spoon, place one poached egg
on each. Spoon Hollandaise on top and dust with paprika. Serve warm.