Eggs Benedict With Blender Hollandaise - cooking recipe

Ingredients

1 English muffin, halved
2 slices ham, thin
2 whole eggs
3 egg yolks
1 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter

Preparation

For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.
Cover, quickly pulse on and off.
Heat 1/2 cup butter until melted and bubbling.
Turn blender onto high speed and slowly pour the butter into the egg mixture.
Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.
For each serving, toast 1/2 of an English muffin.
Place a thin slice of oven-broiled ham on each half.
Top each muffin half with a soft poached egg.
Pour sauce over the eggs and sprinkle with paprika.
Serve immediately.