2 egg yolks
1 tbsp. plus 2 tsp. lemon juice
pinch of ground white pepper
1/8 tsp. Worcestershire sauce
1 1/2 tsp. water
1/2 c. butter, melted
pinch of salt
1/2 tsp. distilled white vinegar
4 strips Canadian bacon
2 English muffins, split
1 tbsp. butter, softened
To make HOLLANDAISE SAUCE:
Fill the bottom of 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.
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.
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 be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
Toast the English muffins on baking sheet under the broiler.
Spread the toasted muffins with softened butter, and top each one with a slice of bacon, followed by on poached egg. Serve immediately. Serves 4