Fairly recently I finally attempted eggs benedict. This was spurred on by my love of Hollandaise sauce thanks to IHOP haha. Anyhow, I have been making it pretty often now and I am so in love with it I wanted to share. Eggs Benedict, for those who don't know is an english muffin topped with a slice of canadian bacon, a poached egg, and hollandaise sauce. The only thing needing a recipe then really is the sauce, so....taken from the Food Network site:

Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
4 servings