Hollandaise Sauce

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3 egg yolks (you can either toss or save your egg whites for something else)
1 1/3 cup of melted butter
1 or 2 teaspoons of lemon juice (depending much lemon taste you like)
A dash of cayenne pepper
Chives on top

Doing some research on making hollandaise, I came across a method using your blender. I tried it out, and I thought it worked out great. Simply separate your yolks from your whites, place them in the blender, pour your lemon juice, and slowly add your melted butter in. Turn your blender on as it starts to blend it will begin to thicken. Stop your blender and add in the rest of your butter. You can still add in your cayenne pepper if you want I like a little spice to my hollandaise sauce.

For your eggs, I did simple poached, toasted my English muffins, and fried my Canadian bacon. Then start assembling your eggs benedict by placing your Canadian bacon on your English muffin, poached eggs on top of your Canadian bacon, and then finishing it off with your hollandaise.