Quick and Easy Eggs Benedict

Chris loves Eggs Benedict.  This seems like an easiest enough recipe.  Guess I should give it a try and we'll see how it goes.

4 slices Canadian bacon
1 tsp. white vinegar
4 eggs
1 C. butter
3 egg yolks
1 tbsp. heavy cream
1 dash ground cayenne pepper
1/2 tsp. salt
1 tbsp. lemon juice
4 English muffins, split and toasted

In a skillet over medium high heat, fry the Canadian bacon on each side until evenly browned.

Fill a large saucepan with about 3 inches of water, and bring to a simmer.  Pour in the vinegar.  Carefull break the 4 eggs into the water and cook 2 to 3 minutes, until whites are set but yolks are still soft.  Remove eggs with a slotted spoon.

Meanwhile, melt the butter until bubbly in a small pan or in the microwave.  Remove from heat before butter brown.

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth.  Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in.  Blend the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates.  Top with 1 slice Canadian bacon and 1 poached egg.  Drizzle with cream sauce, and serve at once.