Eggs Benedict with Hollandaise Sauce

This dish is very easy to make.... and can be made without the Black Forest Ham and be more of a vegetarian dish....

I made this this morning, and here is how:

ingredients:

english muffins

butter

eggs

asparagus

lemons

paprika

ham optional

this recipe is for two people:

in a small sauce pot melt about 4 tablespoons of real butter. when it is melted turn the heat off. separate four eggs from their whites. but sure to get that little white stuff too. you only want the yolk. i do this with my hand like i am rolling a ball in my palm until the whites fall away (i keep the egg whites for an egg white omlette or for baking).

poach four other eggs or two for however many peoople you have.

i have an egg poacher, but you can also poach them over water in a covered sauce pan.

when the eggs are poached, i lift them and steam the asparagus at this time.

toast the split english muffins.

squeeze one lemon and set aside.

if ham is used, do not butter the muffins. if ham is not used, butter the muffins.

now go back to your butter. the butter should be warm. lift the sauce pot away and wisk in the yolks. above the heat, warm the mixture. hold it above the flame by about four inches. when it is warm to the touch, be careful not to cook the egg (if you do you will know it, and you will have to start all over), just get it really warm, wisk in the lemon and it will become creamy with the lemon juice. keep wisking about the heat to get warm again. give this task to someone while you do the following:

on a plate arange the english muffins. by now the asapagus is done. drain and put next to the muffins. lay your ham and then egg on the muffin. or just egg. then pour the hollandaise sauce over the egg and asparagus and sprinkle paprika over the top.

enjoy.

i would be happy to make this for anyone at any time. it is also good with poached salmon instead of ham.