1/2 cup butter
2 egg yolks
1 tsp. fresh lemon juice
1/4 cup boiling water
dash of salt
dash of ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices cooked ham
6 English muffins, split, toasted and buttered
Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.
Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.
While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.
Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.