Hollandaise Sauce: Beat egg yolks in small saucepan with electric mixer on high until thick and pale, 1 to 2 minutes. Add 2 tablespoons cold butter cut into pieces, and lemon juice. Place saucepan over low heat and whisk mixture until the egg yolks have thickened and the bottom of the pan is visible between the strokes, 1 to 2 minutes. Remove pan from heat and whisk in remaining 2 tablespoons of cold butter, a tablespoon at a time. Whisk in melted butter in driblets to make a thick sauce. If desired, add more lemon juice to taste. Add salt. If the Hollandaise sauce needs thinning, whisk in water to the desired consistency.

Yield: 1 cup.

Poached Eggs: Add cider vinegar to water in small skillet. Heat to boiling over high heat. Reduce the heat to medium. Carefully crack eggs into water; loosen bottom with slotted spatula. After 2 minutes, flip eggs and cut away streaky whites with spatula. Cook an additional 2-½ minutes (for a total of 4-½ minutes). Remove from water with slotted spatula; drain on paper towels.

Classic Eggs Benedict: Top each half of English muffin with Canadian Bacon and/or ham. Place poached egg on top of Canadian Bacon and/or ham. Spoon on Hollandaise Sauce. Garnish with minced fresh parsley. Serve immediately. Yield 2 servings.