EGGS BENEDICT:

English Muffins (Split in half for each person You are going to serve)
Poached Eggs: one for each half muffin
Ham slices (thin) for each half muffin

1. Poach the eggs until white is done
2. Broil ham slices in oven (do not over cook)
3. Broil Muffins until lightly toasted.

To serve, place ham slice on each muffin, top with poached egg and cover
with hollandaise sauce.

HOLLANDAISE SAUCE:

The following makes sauce for 6 Eggs Benedict. For 12 double the amount.

6 egg Yolks
3 Tablespoons Fresh squezed lemon juice
3 sticks of butter
1/4 teaspoon salt
Dash of red pepper

Divide each stick of butter into 8 pieces. With a wooden spoon beat egg yolks in
top of double boiler until smooth, blend in lemon juice. Place over
simmering, not boiling water.

Add Butter i piece at a time, stirring constantly until all the butter has been used and sauce has thickened. Season with Salt & pepper and remove top of boiler from water.

Note: Sauce can be made ahead of time and kept warm over simmering water. If sauce
separates, beat in a few drops of boiling water with a wooden spoon until sauce is smooth.

My Seasoning mix for all foods:

1 Box Morton's salt
1 1/2 ounce box black pepper
2 ounce bottle ground red pepper
1 ounce bottle pure garlic powder
1 ounce bottle chili powder
1 ounce bottle Accent

Mix well and use like salt, when it's salty enough, it's seasoned to perfection.