Eggs Benedict at home

Last Saturday, me and my Dad decided to make eggs benedict for breakfast. First, we made the hollandaise sauce out of egg yolks and lemon juice.  We mixed them into a thick sauce over a double boiler, which is a boiling pot of water with a mixing bowl on top. We stirred it until we got a thick sauce.  Next, we added a hot drizzle of butter, salt and smoked Spanish paprika.  Next, we got out the Joy of Cooking book, and we looked up how to poach an egg.  First, it said to drop an egg into a pot of simmering water, and then we cooked it until the egg white set.  Finally, we transferred it to another pot of water that was 150 degrees F.  It cooked in there for 15 min. and then the egg was ready.  After this, first we toasted our English muffin.  Next, we put on spinach and heirloom tomatoes.  Then, we put on our poached egg and the hollandaise sauce.  Finally we sprinkled it with more smoked Spanish paprika. It tasted very delicate, and had a hint of spice because of the Spanish paprika.  It even tasted considerably thick.  Also, the English muffin was very chewy because of the yolk that broke on top of it.  It was very good.  I will give the recipe five stars.  I also give five stars to being able to make breakfast with my Dad.