Eggs Benedict
    5 Eggs
    ½  Fresh Lemon
    3 1/2 tablespoons stick of unsalted butter
    1/4 teaspoon Salt
    2 slices Canadian Bacon
    1 English Muffins
    1/4 teaspoon Worchester Sauce
    1/16 teaspoon Tabasco Sauce – 2- 3 drops
    1 – 2 tablespoons of Water
    1 bunch of spinach

    1. 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 simmer.
    2. Separate 3 eggs and place egg yolks in top boiler (Metal Bowl or pan)
    3. In the top of the double boiler whisk together 3 egg yolks, lemon juice of ½ lemon, 1/4 teaspoon Worcestershire sauce, and 1 tablespoon water. Add a couple drops of tabasco if you like it spicy
    4. Melt 3 tablespoons of unsalted butter
    5. Add the melted butter to egg yolk a few drops at a time gradually adding more while whisking yolks constantly. (Add a few teaspoon of water if sauce gets too thick)
    6. Whisk in salt, then remove from heat. Place a lid on pan and set sauce aside
    7. In another pan, boil water.
    8. Crack eggs individually a small bowl. Slowly pour egg into boiling water, using spoon to keep egg white close to yolk while it boils. Cook until yolk firms. Approx. 3 or 4 minutes
    9. While egg is cooking heat a frying pan a melt 1/2 tablespoon of butter.
    10. Place 2 pieces of canadian bacon in pan and cook until brown on both sides. Approx 3 minutes on each side.
    11. While Bacon is cooking split 1 english muffin in half and toast in toaster oven until golden.
    12. Place toasted muffins on plate and butter each piece
    13. Place 1 slice of cooked canadian bacon on each toasted muffin slice
    14. Spoon poached eggs out and place on top of Canadian Bacon
    15. Uncover sauce and whisk in 1 teaspoon in sauce if it's too thick
    16. Generously pour hollandaise sauce over each muffin.
    17. Heat oil in frying pan.
    18. Sautee fresh Spinach.
    19. Add a pinch of salt.
    20. Squeeze lemon in (approx. 1 teaspoon)
    21. Plate spinach with Eggs Benedict