Ingredients Jump to Instructions ↓

  1. 8 Canadian bacon

  2. 4 English muffins - split

  3. 2 teaspoons 10ml White vinegar

  4. 8 Eggs Salt - to taste Freshly-ground black pepper - to taste Hollandaise Sauce - (see recipe) Fresh chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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