While on a recent carnival cruise we had eggs benedict for breakfast - best I've ever had?

After all the years of making Hollandaise sauce.This is the best to me and at a 5 star resort.Make Knorr package mix and add tarragon when done.Homemade is a pain to make and is always to tangy.Sometimes simple is better.

Although Lisa gave you a recipe for eggs Benedict it is NOT the carnival cruise recipe.

Ships cooks are professionals and very secretive when it comes to their recipes. You will NEVER find out the exact recipe (insert a crying emotion here).

However I can tell you this that may help you out some.

On cruise ship lines you will find only the best of ingredients. Real Butter (unsalted). Heavy cream, ETC. If you wish to duplicate anything you encountered upon the ship you will need to find a source for the finest ingredients available.

One of the reasons you will enjoy the food besides that fact is that YOU didn't make it, YOU were on vacation and the air is pure. In such a atmosphere even mundane food tastes great.

4 egg yolks

3 1/2 tablespoons lemon juice

1 pinch ground white pepper

1/8 teaspoon Worcestershire sauce

1 tablespoon water

1 cup butter, melted

1/4 teaspoon salt

8 eggs

1 teaspoon distilled white vinegar

8 strips Canadian-style bacon

4 English muffins, split

2 tablespoons butter, softened

DIRECTIONS

1.To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

2.Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3.Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

4.While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

5.Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Eggs Benedict is simple, you need eggs poached, Canadian Bacon, fresh hollondaise sauce, or fresh mayonnaise, with Lemon, some paprika to dust with, english muffins to serve the eggs over.

Toast your english muffins, butter and set aside keeping them warm. Poach your eggs in water until the whites are opaque white, not tough, the center milky, yet still runny, remove and keep warm. make your mayo from scratch. Relax its easy, fun and soooo good. Take egg yolks,(3), a whole Lemon juiced, salt, pepper, and blend this in a blender, add in one cup good olive oil in dribbles, until thick, as the mot er runs. Add in a bit of cayenne pepper, dijon mustard, white pepper, and place in a container. (Use this for sandwiches too). NOw assemble.

Over your english muffins, place a warm slice of Canadian bacon, then the eggs, then the mayo, which you may thin with more Lemon, dust with paprika and serve.