Ingredients: |
Ingredients: Servings: 2 two-muffin halves with one egg on each half; or 4 one-muffin half with one egg each.
Main Ingredients:
4 Eggs
8 pieces of Canadian Bacon
2 tsp. White or Rice Vinegar
2 English Muffins, sliced
Butter for spreading on the muffin halves
2 Tbsp. Parsley, chopped
Hollandaise Sauce Ingredients:
10 Tbsp. Butter, melted
3 Egg Yolks
scant Tbsp. Lemon Juice
1/4 tsp. Salt
Dash of Cayenne (or black pepper to avoid the heat)
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Directions: |
Directions:Brown Canadian bacon on both sides in large cast iron skillet – about 5-6 minutes. Remove from skillet and keep warm.
While bacon is cooking, bring a large saucepan, 2/3-filled with water, to a boil. Add vinegar and bring to a boil again. Reduce to a bare simmer.
For the Hollandaise sauce: Place egg yolks, lemon juice and salt in a blender. Blend on Medium to Medium-High speed for 20-30 seconds, or until eggs lighten in color. Slow blender to lowest speed and slowly dribble in melted butter. Taste and add salt and/or lemon juice to as necessary. Transfer to a “pourable” container and keep warm, but not hot.
For the Eggs: Crack one egg at a time into a small bowl and gently slide it into the simmering water. Once the egg begins to solidify, add another egg and continue until all 4 eggs are in the water. Turn off the heat and let eggs poach for 4 minutes. Gently, remove the eggs (in first in - first out manner) with a slotted spoon and set in a bowl.
As soon as the eggs are in the poaching water, begin toasting the muffins.
For the Assembly: Butter each side of the muffins and place one top and bottom on each of 2 plates. Put two pieces of bacon on each side of the muffins and an egg on each. Pour some Hollandaise sauce over each and garnish with a bit of parsley over each. |
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