Hollandaise sauce
Stir 2 egg yolks, slightly beaten and 3 Tbsp lemon juice vigorously in 1 quart saucepan with wooden spoon.
Add 1/4 cup margarine and heat over very low heat stirring constantly until melted and sauce thickens.
Cooking slowly keeps the sauce from curdling.
split 3 english muffins and toast and butter each piece.
Fry 6 thin slices of ham and 6 eggs over easy
place one slice ham and one egg on each muffin half and top with sauce.