Eggs Benedict

This is by FAR the best breakfast my husband could ever have. I must admit I had tried many Hollandaise sauce recipes until I found one I was finely able to follow to the T and come out as perfect as one can imagine. This recipe was done the day after making a roast beef so we had a few slices of beef to be used. Since I have done this recipe with Canadian bacon, smoked salmon and even with with egg and spinach. So this recipe can be done for all types of people from the carnivore, to the pescatarian and the vegetarian.

INGREDIENTS

4 eggs

4 slices of canadian bacon or left over thinly cut steak or roast beef

1 cup of steamed spinach

4 slices of rustic / peasant bread

a little oil or butter

For the Hollandaise sauce

1/2  cup  butter
3    beaten egg yolks
1  tablespoon  water
1  tablespoon  lime juice
Salt & pepper to taste

DIRECTIONS

1. In a small pot bring water with a tad of salt to boil then pouch the eggs (about 3 to 4 minutes max)
2. In a frying pan add a little butter or oil and fry the bacon or warm up the meat
3. Toast the bread slices
4. Place each toast on a plate, add the slice of meat, egg and the spinach

Directions for Hollandaise Sauce

1. Cut the butter into thirds and bring it to room temperature
2. In the top of a double boiler combine egg yolks, water, lime juice, salt and pepper
3. Add a piece of the butter
4. Place over boiling water (upper pan should not touch water).
5. Stir rapidly with a whisk, until butter melts and sauce begins to thicken
6. Add the remaining butter, piece by piece, always stirring constantly
7. Continue stir until sauce thickens 
8. Remove from heat and serve one to two table spoons over each egg on toast