The perfect eggs benedict

Everyone knows that I love cooking
And this two recipes I cut from the english magazine seems nice
I will try to make them these days and share it to you guys
enjoy it~
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Prep 30 minutes
Cook/Broil about 20 minutes
Makes 4 main-dish servings

Hollandaise sauce
3 large egg yolks
1/4 cup water
2 tablespoon fresh lemon juice
1/2 cup cold butter, cut into 16 pieces
1/4 teaspoon salt

Others
8 large eggs
4 English muffins, split
8 slices Canadian bacon

1. Prepare Hollandaise Sauce: In heavy 1-quart saucepan, whisk yolks, water, and lemon juice. Cook over medium-low heat 5 to 6 minutes or until mixture starts to thicken, stirring constantly.

2. Reduce heat to low. Whisk in butter, 1 piece at a time, until sauce has thickened. Remove from heat; stir in salt. Keep warm.

3. Preheat broiler, with rack about 4 inches from source of heat.

4. Prepare poached eggs: In 12-inch skillet, heat 1 inch water to boiling over high heat. Reduce heat to medium-low. Break 1 egg into cup. Holding cup close to surface of water, slip egg into simmering water; repeat with remaining eggs.

5. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, transfer eggs, 1 at a time, to paper towels to drain.

6. Meanwhile, arrange muffins, split sides down, on cookie sheet; broil until toasted. Turn muffins over; place bacon on same sheet. Broil 2 minutes or until muffins are toasted and bacon is hot.

7. Place 2 muffin halves on each of 4 plates; top each with 1 slice bacon and 1 egg. Top with sauce.