Eggs Benedict

4 egg yolks
1/2 pound lightly salted butter (at room temperature)
1 tablespoon lemon juice
1 tablespoon water
Dash of Tabasco sauce
3 tablespoon white vinegar
Dash of salt
4 eggs
4 English muffins
4 slices ham or Canadian bacon
Dash of paprika

Prepare sauce first by beating egg yolks with a wire whisk in a double boiler. Over low heat add pieces of butter a little at a time, beating until dissolved. After all butter has been combined, add lemon juice and water. Raise heat to almost boiling, stirring constantly with a wooden spoon until thickened. Add a dash of Tabasco sauce.

Next, prepare eggs. Experiment with egg first. Into a large boiler put 6 inches of water, vinegar and salt. Heat water until just boiling. Stir water and ease egg into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling. Remove eggs with a slotted spoon. Toast muffins; top with ham or Canadian bacon; toast again. Add egg, sauce and paprika to toasted muffin.