Short Cut Eggs Benedict

I've used this recipe for every Christmas morning and Easter morning for as long as I can remember.  It's a special Holiday favorite.

•  12 

  English muffins, split and toasted
•  24  thin slices

  Canadian-style bacon  or ham
•     8-10 eggs

  
  
•  6 tablespoons

  milk

  
  
  
•  Dash 

  pepper
•  1  tablespoon

  margarine or butter

  
  
  
•      In a 2-quart square baking dish arrange toasted muffins, cut side up. Place 2 bacon slices on each

       muffin half.
  

  
  
  

  In a bowl beat together eggs, milk, and pepper. In a skillet melt the 1 tablespoon margarine or butter over medium heat. Pour in egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 3 minutes total or until eggs are cooked throughout but are still glossy and moist. Immediately remove eggs from heat.

  
  
  

  Spoon eggs atop each muffin stack, dividing evenly.

  
  
  

  Prepare hollandaise sauce. Spoon sauce over muffin stacks

  
  

       EasyHollandaise sauce 

       

       2 egg yolks

      1/4 tsp salt

      1/2 cup butter, melted

       1 Tablespoon lemon juice

  
  

     In a small bowl beat egg yolks until thick and lemon-colored.  Add salt      

     and add 1/2 of the butter about 1 teaspoon at a time, beat constantly

     Combine remaining melted butter with lemon juice and add slowly.
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  Make-Ahead Tip: Prepare muffins and stack Canadian-style bacon and eggs atop muffins in baking dish. Prepare crumb topping. Cover and chill main dish and crumbs separately up to 24 hours.

   Bake, uncovered, in a 350 degree F oven about 20 minutes or until heated through.