Eggs Benedict - cooking recipe

Ingredients

Hollandaise Sauce
3 egg yolks
2 tablespoons cold water
1/2 cup butter, cut into 8 pieces
2 tablespoons lemon juice
1/8 teaspoon salt
1 dash cayenne pepper
Poached Eggs
water
1 teaspoon salt
8 large eggs
4 English muffins, split
soft butter
4 slices fully-cooked boiled ham

Preparation

Prepare Hollandaise sauce:
In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
Hot water in double-boiler base should not boil or touch bottom of pan above.
Remove double boiler top from hot water in base.
Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
Stir in 1/ teaspoons salt and cayenne.
Place top of double boiler over warm water in base (not over heat on stove).
Cover to keep warm.
Poach eggs: Lightly butter cups of an egg poacher.
Fill bottom of egg poacher 1/4 full of water.
Add 1 teaspoons salt; bring water to a boil.
Reduce heat to a simmer.
Break one egg into a custard cup.
Slip egg into poacher cup.
Cook 3-5 minute to desired doneness.
Loosen egg from cup with table knife.
Place in bowl filled with very warm water.
Repeat until all eggs are cooked.
Spread muffins with butter; wrap ham in aluminum foil.
Broil muffins and ham until muffins are browned and ham is hot.
To serve: Place two muffin halves on each individual serving plate, buttered side up.
Top each serving with 1 slice of ham and two well-drained poached eggs.
Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.