Recipe for Michael’s Eggs Benedict Recipe

Ingredients
To make four:2 English muffins4 strips of prosciutto or streaky bacon4 eggsHollandaise sauceCut the muffins in half and toast. Spread butter on them.Grill the prosciutto or baconPoach the eggsPlace bacon and then one egg on each muffin halfCover with hollandaise sauce.Place under the grill until the sauce is golden coloured.
Hollandaise Sauce:4 egg yolks2 tbsp of lemon juice9 oz (255 g) of butterPinch of cayenne pepper or chili powderSalt and pepper
Recipe
Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairlylarge saucepan and with a hand whisk, whisk all the ingredients until they have blendedtogether.
Cut the butter into small chunks and add to the saucepan.
Turn the heat on the cooker to medium and begin to whisk the ingredients. As the buttermelts, make sure that you blend it thoroughly into the egg yolks. Continue to whiskvigorously until all of the butter has blended into the eggs.
If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whiskbriskly until the mixture has combined together to form a creamy sauce.
Once all of the butter has melted and a sauce has been formed, continue whisking untilthe sauce thickens to the desired consistency.
Add more salt and pepper if required.
Remove from the heat and keep the sauce warm before serving for up to 30 minutes.
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