Hollandaise Sauce:

• 3 large egg yolks
• 1 Tbs lemon juice
• 1/2 cup butter

Benedict:

• 3 English muffins
• 3 Tbsp. margarine or butter, softened
• 1 tsp. margarine spread
• 6 slices Canadian-style bacon or fully cooked ham
• 6 poached eggs
• Hollandaise Sauce

Hollandaise Sauce: Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat.  Add 1/4 cup of butter and stir constantly with whisk, until melted. Add remaining 1/4 cup butter and continue vigorous stirring until all butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) Keep warm.

Benedict: Split and toast English muffin halves. Spread each half with butter. Melt 1 tsp. margarine in large skillet over medium heat, add bacon  and cook until brown on both sides - keep warm. Prepare poached eggs. Place 1 slice bacon on each muffin half. Top with 1 poached egg. Spoon warm sauce over eggs.

Makes 6 servings.