• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsH, C, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 4 English muffins, split

  2. Butter or margarine,softened

  3. 8 slices Canadian bacon, cooked

  4. 8 Poached eggs

  5. 2 cups Fresh orange juice

  6. 1 cup Unsalted butter

  7. teaspoon Salt

Instructions Jump to Ingredients ↑

  1. ORANGE HOLLANDAISE SAUCE (Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.) Spread cut sides of muffins with butter. Broil until lightly browned.

  2. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4.

  3. Orange Hollandaise:

  4. (From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)

  5. Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have ¼ cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick.

  6. Serve immediately. Makes 2 cupes; serves 4.


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