Excellent! And I tried all the various versions suggested by other reviewers. The blender method makes it easier and faster, but the double boiler method tastes less eggy and the heat blends all the flavors together very well. Another advantage to making the sauce on the double boiler is that you can keep it hot till you are ready to serve.
The key to using the double boiler is to make sure the water is only simmering (not boiling) and NOT touching the bottom of the sauce pan. (I used key limes instead of lemons, and added a couple of extra drops of Worcestershire sauce (to taste).)
Combine the eggs, lime/lemon juice and Worcestershire sauce in a separate bowl before pouring into the double boiler. Then KEEP WHISKING, DON'T STOP, even after the last drop of butter has been added, keep whisking till everything is smooth.
Making this receipe is like conducting an orchestra. Prepping is key. I started with the bacon then popped it into a warm oven. I also put heat-safe breakfast plates in the oven to warm them up. I made the sauce, then when that was done, I took it off the double boiler and set it aside. Then I popped the English muffins in a toaster oven (on light toast), then used the water in the boiler to poach the eggs. Stir up the sauce while the bread and eggs are cooking. The bread and eggs should be done simultanously. I garnished with a sprinkle of Hot Hungarian Paprika.
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Excellent! And I tried all the various versions suggested by other reviewers. The blender...