- 4
Ingredients
- 8 slices Canadian bacon
- 4 English muffins split
- 2 teaspoons white vinegar
- 8 eggs
- Salt to taste
- Freshly-ground black pepper to taste
- Hollandaise Sauce (see recipe)
- Fresh chopped parsley for garnish
Preparation
Step 1
Brown the bacon in a medium skillet and toast the English muffins, cut-sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon Hollandaise Sauce over the eggs. Garnish with chopped parsley.
This recipe yields 4 servings.