The absolute highlight of any luncheon or brunch. Eggs Benedict seems so difficult to make, but it's actually very easy. Just four simple steps: Do the sauce ahead and cover to keep it warm. Poach the eggs (no gadgets needed). Toast the bread. Choose meat or seafood and stack it. One serving is generally 2 eggs on 2 pieces of whatever bread you choose, served side by side. Garnish the plate with fruit.
3 egg yolks
1/4 cup of water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eights
1/4 teaspoons salt, optional
1/8 teaspoon paprika
Dash ground red pepper
In a small saucepan, beat together egg yolks, water, and lemon juice.
Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
Stir in butter, 1 piece at a time, until melted and sauce is thickened.