Don't be afraid of Hollandaise!

One of my all time favorite things is Eggs Benedict! I shyed away from making it for years, because I thought it was too complicated. I had issues with poaching eggs and the hollandaise just seemed too difficult. Then I discovered blender hollandaise!
For two servings, split two english muffins and place on a cookie sheet. On the same cookie sheet place 4 slices of ham or canadian bacon and toast under the broiler. Now let's tackle the eggs. Take a deep non-stick skillet with a lid and fill with water, add 1 TBS. vinegar. Bring the water to a boil, add eggs one at a time. Cover and remove from heat, let sit for 3-5 minutes depending on how you like your eggs done. Remove with a slotted spoon. In a blender put 4 egg yolks, add the juice of 1/2 lemon (about 1TBS.), a pinch of salt, and a dash of nutmeg or red pepper. Blend briefly, and slowly add one stick of hot melted butter. If you have a hand blender, you can use that instead of your regular blender. The trick is to get everything out and ready to go. Once you're set up everything goes pretty quickly. If you need to hold the Hollandaise, have a double boiler hot and ready. I find the whole process is much more enjoyable with a Mimosa (Champagne & O.J.).