Eggs Benedict

• Bacon
•  English muffins or bread

• 1 teaspoon white vinegar
• 1 tblspn Caldo de pollo in water used to poach eggs

• 6 tblspn stick of butter
• 4 egg yolks
• ½ cup of milk (or cream)
• 1 dash of cayenne pepper
• (seriously 1) Tiny pinch of caldo de pollo – butter is salty!!!
• 1 tablespoon lemon juice (half lemon)

Cook bacon

Cook Eggs

• Fill a large saucepan with about 3 inches water, and bring to a simmer.
• Pour in the vinegar and caldo de pollo
• Carefully 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.

Toast the toast

Hollandaise

• Melt butter in microwave
• In a blender, combine: egg yolks, milk, cayenne pepper, and pinch of caldo de pollo
  
• blend in butter
• blend in lemon juice last (half a lemon)
  • Do not over-blend to froth
• add additional lemon juice to taste
• In saucepan, warm on stove
  • Do not cook! Eggs will solidify

Place open English muffins onto serving plates. Top with bacon and  poached egg.

Drizzle with the hilindays sauce, and serve at once.