- HOLLANDAISE SAUCE:
- 4 eggs
- Canadian Bacon
- 1/2 cup butter
- 3 beaten egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer.
Break eggs into cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes.
Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.
For Hollandaise Sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.
This recipe yields 4 servings; recipe total 6.6 grams of carbs, per serving 1.6 grams of carbs.