One of the problems with Hollandaise, besides being made almost entirely of egg yolks and butter, is that it's nearly impossible to make just a two person serving and the rest doesn't keep.
This recipe instead uses a cheese sauce, which what isn't used will keep and can be reconstituted to make a quick welsh rabbit on bread or pour on vegetables.
2 eggs, poached
2 slices canadian bacon, cooked.
1 English Muffin, sliced
1 tbp butter
1 tbp flour
1/3 cup chick broth
1/4 cup milk + a little extra
1/2 cup gruyere cheese, grated
Dash pepper
Dash cayenne pepper
1 tsp lemon juice
Dash paprika
In a small saucepan, melt the butter and add flour to make a roux, whisking constantly. When the roux is lightly brown, slowly add the chicken broth and milk, while stirring. When mixed and slowly add the cheese a little bit at a time. Add the pepper, cayenne and lemon juice. If the sauce seems too thick, add a little more milk.
Toast the slices of English muffin. Heat the canadian bacon either in a skillet or a microwave. Place a slice of Canadian Bacon on each English Muffin half. Top with the poached egg and cheese sauce. Sprinkle with a dash of paprika.
Serves 2
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