Eggs Benedict

2 English muffins
1 tb Butter
4 sl Smoked salmon
4 Eggs -- poached

Sauce
2 Egg yolks
1/4 ts Salt
1 ds Cayenne pepper
1 tb Lemon juice
1/2 c Melted butter

Split the muffins and toast them. Butter and place a slice of smoked salmon on each half muffin. Carefully place a poached egg over the salmon and cover with the following variation of Hollandaise sauce. Sauce: Beat the egg yolks until thick; stir in the salt, cayenne pepper and lemon juice. Add 1/2 teaspoon butter at a time, beating steadily. When half the butter is used, add the rest a little faster, still beating steadily. Serve immediately. Serves 2 to 4.

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