4 egg yolks, 3 1/2 tablespoons lemon juice, 1 pinch ground white pepper, 1/8 teaspoon Worcestershire sauce, 1 tablespoon water, 1 cup butter, melted, 1/4 teaspoon salt, 8 eggs, 1 teaspoon distilled white vinegar, 8 strips Canadian-style bacon, 4 English muffins, split, 2 tablespoons butter, softened.
Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. [Read more…]