Easter Eggs Benedict

Ingredients
Hollandaise Sauce:
1 cup butter
8 egg yolks
6 teaspoons lemon juice
cayenne pepper to taste

Eggs:
4 tablespoons butter
8 slices Canadian bacon
4 English muffins
8 eggs

Directions
Hollandaise Sauce:
Heat butter in a pan until it begins to bubble. Place egg yolks, lemon juice and cayenne in blender; blend for 5 seconds. Slowly pour hot butter onto yolk mixture in a steady stream until it is all added. Transfer into a bowl, cover and keep warm.

Eggs & Bacon:
Melt butter in a pan and heat bacon slices through. Split English muffins, toast, and then place bacon on each muffin half; keep warm.

Poach eggs and drain. Place one poached egg on each bacon slice. Spoon warm Hollandaise Sauce over the eggs and serve.