Eggs Benedict with Hollandaise Sauce

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1. 1Step 1: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
2. 2Step 2: Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle.
3. 3Step 3: Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
4. 4Step 4: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
5. 5Step 5: Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
6. 6Step 6: Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.
7. 7Step 7: Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
8. 8Step 8: It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simply skim the foam off of the water with a spoon.
9. 9Step 9: While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
10. 10Step 10: Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.