Easy Eggs Benedict

Made by Dacia. From "Washington State Bed & Breakfast Cookbook". (Thanks Tiff for letting me borrow the cookbook!!)

Ingredients:

• 1 stick (1/2 cup) butter
• 3 egg yolks
• 2 tsp lemon juice
• 1/4 tsp salt
• Dash of white pepper
• 1/2 tsp prepared mustard (Dijon recommended)
• 4 English muffins, sliced and toasted
• 8 slices ham, warmed
• 8 eggs, poached
• Paprika
• Fruit to garnish (such as kiwi, strawberries or melon)

Directions:

1. Heat butter in small saucepan until bubbly but not browned.

2. Put egg yolks, lemon juice, salt, white pepper and mustard in blender. Cover and run on low for about 5 seconds. While blender is running, slowly add butter until blades are covered. Blend on high for a second or two.

3. Serve immediately on muffins that have been covered with ham and poached eggs. Sprinkle with paprika for color and garnish with fresh fruit.

Tip: Have plates ready to go, except for the Hollandaise sauce. Make the sauce last and serve immediately (do not make the sauce ahead of time or try to reheat it - it will lose it's smooth consistency).