Eggs Benedict (a'la Steve)

1 English Muffin (halved, toasted)
2 Poached Eggs (or fried)
2 slices Canadian Bacon
2 slices American Cheese

Hollandaise Sauce:

2 egg yolks
1 tsp. water
1/4-1/2 tsp. lemon juice
1/2 stick butter

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Toast muffin and prepare eggs. Layer 1/2 
english muffin, cheese, bacon, with egg on top.

Separate egg yolks and whisk together with water, 
lemon juice, salt and pepper. Melt butter in 
microwave and combine with yolk mixture. If butter 
is not hot enough to thicken the yolk mixture, microwave 
15-30 seconds (until mixture just starts to 
solidify around the edges) then whisk until smooth. 
Pour over muffin and eggs. Serve immediately with 
toast or english muffins on the side to mop up extra sauce!

Serves 1-2

Most recipes have a much more involved method of 
preparing the sauce, but this is quick and easy, 
and tastes just as good as the others. Just be 
careful not to over-cook it in the last microwave 
step, or it will be lumpy.

Regular bacon can be substituted for the canadian 
bacon, if you like. Also, traditional Eggs Benedict 
does not have the cheese, but cheese is good on 
anything, right?

Warning! This dish is NOT for people that are 
watching their cholesterol!