1 T butter or margarine
8 slices Canadian-style bacon or ham
2 english muffins or 4 slices of bread
2 egg yolks
1 stick butter (½ cup) cut in 8 pieces.
4 t lemon juice
4 eggs
1. Grease a deep, large skillet. Fill with water to the depth of 2 inches, bring water to boil over high heat.
2. Melt 1 T butter in another skillet over medium heat. Add bacon, cook 5 to 6 minutes, turning once. Meanwhile, split and toast English muffins. Keep bacon and muffins warm.
3. Place egg yolks, cut up butter, and lemon juice in small heavy saucepan. Cook over low heat, stirring constantly with wire wisk until thickened. DO NOT BOIL, or sauce will curdle (if sauce separates, whip it into a beaten egg yolk). Remove from heat, continue stirring, because sauce still cooks when removed from the heat.
4. Reduce heat under skillet so that the water is simmering. Break an egg onto a small saucer. Slip egg off saucer into water. Quickly repeat with remaining eggs. Simmer eggs 3 to 5 minutes. Remove eggs and drain on paper towels.
5. To serve, place English muffins on 4 plates, top each with bacon, then a poached egg. Spoor warm hollandaise over eggs. Makes 4 servings.
8 slices Canadian-style bacon or ham
2 english muffins or 4 slices of bread
2 egg yolks
1 stick butter (½ cup) cut in 8 pieces.
4 t lemon juice
4 eggs
1. Grease a deep, large skillet. Fill with water to the depth of 2 inches, bring water to boil over high heat.
2. Melt 1 T butter in another skillet over medium heat. Add bacon, cook 5 to 6 minutes, turning once. Meanwhile, split and toast English muffins. Keep bacon and muffins warm.
3. Place egg yolks, cut up butter, and lemon juice in small heavy saucepan. Cook over low heat, stirring constantly with wire wisk until thickened. DO NOT BOIL, or sauce will curdle (if sauce separates, whip it into a beaten egg yolk). Remove from heat, continue stirring, because sauce still cooks when removed from the heat.
4. Reduce heat under skillet so that the water is simmering. Break an egg onto a small saucer. Slip egg off saucer into water. Quickly repeat with remaining eggs. Simmer eggs 3 to 5 minutes. Remove eggs and drain on paper towels.5. To serve, place English muffins on 4 plates, top each with bacon, then a poached egg. Spoor warm hollandaise over eggs. Makes 4 servings.
