Cook time: 35 minutes
- 4 Egg yolks
- 3 1/2 tbs lemon juice
- 1 pinch of white pepper (can substitute black pepper, just use less and it will show in the hollandaise sauce)
- 1/8 tsp Worcestershire sauce
- 1 Tbs water
- 1 cup butter, melted
- 1/4 tsp salt
- 8 eggs
- 1 tsp distilled white vinegar
- 8 strips canadian-style bacon
- 4 english muffins, split
- 2 tbs butter, softened
Cooking time 35mins
Adapted from m.allrecipes.com
1. To Make Hollandaise: Fill the bottom of a 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, pepper, worcestershire sauce, and 1 tbs water.
2. Add the melted butter to egg yolk mixture 1 or 2 tbs at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a tsp 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.
3. Preheat oven on broiler setting. To Poach Etts: 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 still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. (toasting will not take long, you will want them to still be a little soft)
5. Spread toasted muffins with softened butter, and top each one with a slice (or two) of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. optional--Sprinkle with chopped chives and serve immediately.
*I do not own this recipe