Eggs Benedict is a classic dish makes the perfect special occasion breakfast or brunch. The original recipe dates back to 1893. The famous New York restaurant "Delmonico's" is credited as the originator of the recipe. It seems there were two regular customer's that frequented the restaurant, one Mr. and Mrs. LeGrand Benedict. One day Mrs. Benedict complained that there was nothing new on the menu. She conferred with the maitre d'hotel and between them they came up with the now famous recipe.
In a small, heavy saucepan over medium-low heat, combine yolks, lemon juice, water, salt, and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken, 2 to 3 minutes. Scrape mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds. Makes about 1.5 cups.**If you need more help making hollandaise sauce check out our Classic Hollandaise Sauce Recipe including tips on how to fix the sauce if it "breaks".
In a medium, lightly sprayed or oiled nonstick skillet over medium heat, fry Canadian bacon for 1 to 2 minutes, turning once.
Place 2 muffin halves, cut-side up on each of 4 plates. Place a slice of bacon and a poached egg on each muffin half. Spoon Hollandaise Sauce over each egg. Serve immediately, garnished with watercress.
You can replace the Canadian Bacon with slices of cooked bacon or thinly sliced ham.
If you don't feel like messing with homemade hollandaise sauce then consider getting one the dry mixes such as McCormick or Knorr. Both get 4.5 stars on Amazon. You can probably find them at you local grocery store.