Eggs Benedict with blender Hollandaise Sauce

Y'all know how I love to cook special weekend breakfasts.  And I return time and again to Eggs Benedict.

Please don't be intimated by your preconceived ideas that this is a difficult dish to prepare.

Take it mentally step by step.  1) toast an English muffin; 2) warm a slice of Canadian bacon; 3) poach an egg** in simmering water for 3 1/2 minutes, drain; 4) get out the blender and add a few ingredients and 5 minutes later you have Hollandaise sauce.

See?  Easy Smeasy.

Thanks to Ina Garten for her blender Hollandaise sauce.  It makes 4 (1/3 cup) servings.  It doubles beautifully, by the way.

1 large egg yolk

1 1/2 t. freshly squeezed lemon juice

pinch of cayenne pepper

4 T. (1/2 stick) unsalted butter

1/2 t. kosher salt

Put the egg yolk, lemon juice, and cayenne in a blender.  Pulse a couple times to combine.

Put the butter in a small microwave safe bowl and melt in a microwave until just melted.  With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce.  If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.

Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

***To poach the eggs, bring a small saucepan 2/3 filled with water to a gently simmer.  Add 1 T. white vinegar.  Break 1 egg into a small ramekin or bowl.  With a spoon, gently stir the water and when you have it swirling, very carefully let the egg slip into the "whirlpool."  The white of the egg will form around the yolk.  Let the egg poach for 3 minutes and remove from its water bath and let it drain on a paper towel.  Repeat with the remaining eggs.