Traditional Eggs Benedict
Yield: 1 serving 

2 poached eggs
1 Food for Life English muffin
2 slices Canadian bacon
2 tablespoons hollandaise sauce

1. Bring a pot of water to boil and poach eggs to desired doneness.
2. Toast English muffin to desired toastiness.
3. Prepare hollandaise sauce according to recipe below.
4. Assemble the eggs Benedict open-face in the following order: English muffin, Canadian bacon, poached egg. Then top each half with hollandaise sauce.

Hollandaise Sauce
Yield: 1 cup

3 egg yolks
1 ½ ounces water
½ ounce lemon juice
9 ounces butter, melted
Salt
Pepper

1. Combine the egg yolks, water, and lemon juice in a metal mixing bowl and whisk over a warm water bath until egg yolks are thickened and a pale yellow color, about the consistency of whipped cream.
2. Whisk in the melted butter in a slow, steady stream.
3. Adjust the seasoning with salt and pepper.