Eggs Benedict with Canadian Bacon

4 eggs
Canadian bacon

Hollandaise Sauce:
1/2 cup butter
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer. Break eggs into a cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

Hollandaise sauce:

Combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.

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