B-B-B-Bennie!! - Easier Eggs Benedict

If someone were to say to you "Sunday Brunch", what would come to mind? Of course! Eggs Benny. I order it everywhere, I have tried it a few times at home, but just always seems like such a hassle. Now, I have to make it clear, I love Julia Child's hollandaise sauce the best, but it takes time. So, when your in a rush and need something a little quicker then full frontal french cooking, try this. It's awesome, easy fast. This makes enough for four servings, but it's easy to work with for more or less.



4 egg yolks
3 Tablespoons each of lemon juice and lime juice
salt and fresh ground pepper
1/4 teaspoon cayenne pepper
1 cup butter, melted slightly cool (if using salted butter omit extra salt)
4 croissants, sliced in haf
sliced ham
1 tomato, thinly sliced and fried
8 soft poached eggs

In a double-boiler over medium heat, combine yolks, juices and 1 tablespoon water.
Whisk constantly until this thickens.
Add this to a blender along with fresh ground pepper, salt and cayenne.
Pulse until smooth. Let cool for a minute.
Turn blender on again to the lowest setting, and slowly add cooled melted butter in a thin steady stream. Adjust seasonings to taste.
Keep sauce warm in the double boiler over medium heat until ready to serve.
Lightly toast croissants, add sliced ham, hot fried tomato and poached eggs. Drizzle with hollandaise. Serve immediately and preferably with mimosas!