Serves 2
Ingredients
• 4 slices Canadian bacon( or ham)
• 2 English muffins
• 1 teaspoon white vinegar
• 4 eggs
For the Hollandaise Sauce:
• 6 Tablespoons butter
• 3 egg yolks
• 1 Tablespoon heavy cream
• 1 dash ground cayenne pepper and paprika
• 1 tsp Dijon mustard
• 1 teaspoon lemon juice
• Chives (for garnish - optional)
Instructions
• Split the English muffins in half and toast until browned.
• At the same time, in a skillet over medium heat, fry the Canadian bacon( or ham)until evenly browned. Cover and set aside to keep warm.
• Fill a medium saucepan with about 4 inches water, and bring to a simmer. Pour in the vinegar.
• Swirl the water with a spoon Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.
For the Hollandaise Sauce:
• Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
• In a blender, blend the egg yolks ,lemon juice, heavy cream, cayenne pepper, paprika, and dijon mustard, until smooth.
• Slowly pour in the butter in a thin stream and blend until combined.
To assemble:
• Place an English muffin halves onto serving plates. Top each muffin half with 1 slices Canadian bacon( or ham) 1 poached egg, drizzle with Hollandaise sauce, and garnish with chives!
• Buon appetito
