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Hollandaise Sauce:
3 egg yolks
2 Tbsp. lemon juice
1/2 c. butter
1/4 tsp. salt

Add egg yolks and lemon juice to double boiler top, with wire whisk
or slotted spoon, beat until well mixed. Place double boiler top
over bottom containing hot, not boiling water. Add one third of the
butter or margarine to the egg yolk mixture and cook, beating
constantly until butter is completely melted. Add another third of
butter, beating constantly; repeat with remaining third, beating
until mixture thickens and is heated through. Remove from heat; stir
in salt. Keep warm. Serve hot on hot cooked asparagus, broccoli,
seafood or poached eggs.
4 eggs
2 English muffins
butter or margarine
4 slices Canadian bacon or cooked ham

Poach 4 eggs until desired doneness. Keep eggs warm. Split muffins,
spread each half lightly with butter. Place butter side up on baking
pan with bacon or ham alongside. Broil until muffin halves are
toasted and bacon or ham is heated through.

On heated platter, place bacon or ham slice on each muffin half; top
each with a poached egg. Generously spoon Hollandaise sauce over

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