Eggs Benedict II

Ingredients

 * 4 eggs (2.4 grams of carbs)
 * Canadian Bacon
 * Sauce
 * 1/2 cup butter
 * 3 beaten egg yolks (0.9 grams of carbs)
 * 1 tbsp water
 * 1 tbsp lemon juice (1.3 grams of carbs)

Directions

 * 1) Lightly grease skillet.
 * 2) Fill skillet half way with water. Bring water to boiling.
 * 3) Reduce heat and simmer.
 * 4) Break eggs into cup and carefully slide one at a time into water. Allow space for each egg.
 * 5) Simmer for 5 minutes.
 * 6) Meanwhile, heat Canadian Bacon in skillet.
 * 7) Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.
 * 8) For sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.