Eggs Benedict

Directions

1. 1
   Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler.
2. 2
   Off the heat, whisk the egg mixture until it becomes light and frothy.
3. 3
   Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot.
4. 4
   Remove the pan or bowl from over the water and whisk to slightly cool the mixture.
5. 5
   Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper.
6. 6
   If the sauce is too thick, whisk in a few drops of warm water.
7. 7
   Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.