Eggs Benedict:
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1) Make hollandaise + keep warm
2) Toast english muffin + keep warm
3) Cook bacon
4) Poach eggs
5) Build w/muffin, egg, bacon, hollandaise


Hollandaise Sauce:
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- 3 egg yolks
- salt
- 6 tbsp (3/4 stick butter) softened
- 1 tsp fresh lemon juice

1) Put yolks, 2 tbsp water and pinch salt in small saucepan over low heat. Cook whisking constantly until light, foamy + slightly thickened (3-5 minutes). If eggs begin to curdle, remove from heat and whisk a minute before returning
2) Remove from heat and add butter a tbsp or two at a time, whisking constantly to combine. 
3) Return to heat and continue to whisk until thickened
4) Add lemon juice, taste + adjust seasoning (adding pinch cayenne if desired).

Serve immediately or keep warm over very low leat (or warm water) whisking occassionally

Poached Egg Tips:
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1) Bring 1-2 inches of water to a boil in a small deep skillet, add salt and lower water to where it barely bubbles (about 200 degres)
2) one at a time, Break Eggs into shallow bowl and slip them into water
3) Cook 3-5 minutes until white is set and yolk has firmed over. 
4) Remove with slotted spoon and allow water to drain off a few seconds. If making a lot, you can use a second large pot of covered warm water on low heat (145 to 150 degrees). THen fish out and drain all when serving.