Categories: Breakfast
Ingredients
- 4 to 6 slices Canadian bacon
- 1 teaspoon white vinegar
- 8 eggs
- water as needed
- 4 English muffins
- HOLLANDAISE SAUCE:
- 1 cup butter, unsalted (NOT margarine)
- 3 egg yolks
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- dash ground cayenne pepper
Directions
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BASIC INFO: You give each person 2 halves of the muffin or biscuit or two pieces of toast and then top each half with the bacon/ham and each half with a poached egg. Then spoon a generous spoon full of Hollandaise sauce over all.
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In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. (You can use ham or bacon…even sausage if you desire.)
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TO MAKE HOLLANDAISE SAUCE: Melt butter.
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In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth.
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Make sure your butter is very hot…almost bubbling. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in.
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Blend in the lemon juice using the same method…then the remaining butter.
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EGGS: Fill a large saucepan or straight sided skillet with about 3 inches water and bring to a very slow simmer. Pour in the vinegar. (The vinegar will help keep your egg whites from spreading all over…sort of helps the whites coagulate as soon as they hit the water. Another trick is be sure to crack your egg into a small bowl and then just gently slide it out of the bowl and into the water. Another trick is to make a little whirlpool in the water by stirring the water into a circle and sliding the egg into the center of the whirlpool.) Carefully break the eggs into the water and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon place on your toast/ham on the plate. I just use an egg poacher and avoid this water method all together.
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While you are waiting for your eggs to poach (you will have to work quickly)…place a little butter or margarine in a non-stick skillet…toast the open side of the muffins and place on your plate.
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Start to build your dish…English muffin first…then ham/bacon…then poached egg…and finally a generous spoon full of Hollandaise sauce. You can sprinkle with a little additional cayenne or paprika if desired.