Eggs Benedict
Source: Angel of the Sea Bed and Breakfast

1 stick butter, melted
3 egg yolks
1 Tablespoon lemon juice
6 eggs, poached
1 Tablespoon Grey Poupon mustard
Pinch of cayenne pepper
3 toasted English muffins
6 slices Canadian bacon

Saute Canadian bacon in small amount of water. Mix the egg yolks, lemon juice, mustard, and pepper in a blender, then add the hot butter. Set mixture aside. Place one slice of bacon on each half of an English muffin. Set one poached egg on top of bacon and cover with Benedict sauce. Sprinkle the top with chopped parsley and serve immediately. Serves: 3.