Eggs, Benedict

Yet, who can help loving the land that has taught us Six hundred and eighty-five ways to dress eggs?
~Thomas Moore

Eggs Benedict is a tasty repast. Plus, I get to call everyone "Benedict." Do you like your eggs, Benedict? How are the eggs, Benedict? Hahaha! *guffaw* *snort* *giggle*

The Recipe

Ingredients:
Eggs (1/serving for the eggs benedict, 3 yolks for the Hollandaise sauce)
1 tbsp vinegar
Canadian sliced bacon
English muffins (1/serving)
1/4 cup butter
1/4 tsp salt
1 tbsp lemon juice
1 dash cayenne pepper
Preparation:
Boil about 3" of water in a large, deep pan and add the vinegar (this helps the eggs hold together)
Gently crack the eggs into the boiling water
Poach for about 3 minutes, or until egg is the consistency you like
Broil the canadian bacon slices
Split and toast the English muffins
To make the Hollandiase sauce:
Fill the bottom of a double boiler with water and boil
Put the butter in the top of the double boiler and melt
Mix the 3 egg yolks with the salt, lemon juice and cayenne pepper
Whisk the egg mixture into melted butter in the double boiler and stir until it starts to thicken
Remove from heat
To serve:
Layer from bottom to top: toasted english muffin, slice of canadian bacon, poached egg, hollandaise sauce.