Step 1 - Make the Hollandaise- Melt butter in a small
pot over medium heat until its foamy but not yet
beginning to brown, 3-4 minutes.
Step 2 - Place egg yolks and 2 tea. water in blender.
Start blending, and, working very slowly, add the hot,
melted butter until it is all incorporated. (If it starts to
get to thick to blend, add 1/2 tsp. of water.) Add
lemon juice and cayenne, though feel free to adjust
the amounts to taste.
Step 3 - Poach the eggs
Step 4 - Toast the muffins until golden brown.
Step 5 - Cook the Canadian bacon or ham
Step 6 - Assemble Eggs Benedict