Eggs Benedict

Directions

1. 1
   In a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together.
2. 2
   Season with a dash of salt and pepper.
3. 3
   Continue to whisk the mixture until it is a pale yellow and slightly thick.
4. 4
   Remove the bowl from the pot and whisk vigorously.
5. 5
   Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
6. 6
   Set this sauce aside.
7. 7
   Slice the English muffins and lightly toast the 4 halves.
8. 8
   Lightly butter the 4 slices of English muffins.
9. 9
   In an egg poacher, place water in the bottom portion and bring it to a boil.
10. 10
    Once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups.
11. 11
    Carefully crack the 4 eggs and place 1 egg into each of the poaching cups.
12. 12
    Onto each slice of English muffin, place a slice of heated ham.
13. 13
    When the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham.
14. 14
    Then place a quarter of the Hollandaise sauce over each of the 4 poached eggs and serve.
15. 15
    NOTE: Make certain that the poached eggs are done on the outside (the white part) and soft on the inside (the yolks).