This classic egg dish makes an incredible dinner! Surprisingly quick and easy to make, just prepare the Hollandaise, poach the eggs, lightly toast the muffins, warm the Canadian bacon and assemble! You’ll adore this!
Ingredients:
Serves 2
Hollandaise:
• 10 Tbs of butter
• 4 egg yolks
• 1 Tbs fresh lemon juice
• 1/2 tsp of salt
• dash of paprika
• 2 English muffins split in half
• 4 whole eggs
• 1 tsp of white vinegar
• 4 pieces of Canadian bacon, cut fairly thick (1/4 – 1/2 inch)
• salt and pepper
Directions:
Hollandaise:
Melt the butter slowly in a small saucepan.
In a blender, add the egg yolks, lemon juice, salt, and a dash of paprika. Blend the egg yolk mixture at medium-high speed until it lightens in color, about 20-30 seconds. Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the hot melted butter slowly, while the blender is running. Blend until well incorporated.
Pour into a saucepan and keep warm.
Eggs:
Poach the eggs: Crack 4 eggs into a small bowl, in a large saucepan, bring about 3 inches of water to a boil, add 1 tsp white vinegar, add the eggs, and cook for 3 minutes or until the eggs hold together.
Remove with a slotted spoon and drain on paper towels.
Warm the Canadian bacon in a small skillet on the stove.
Butter the English muffins and broil for a few minutes until golden.
Assemble… Place 2 muffin sides on each plate, place on one piece of Canadian bacon, then one egg, then spoon over Hollandaise sauce, garnish with chives or parsley. Enjoy!
