Time
prep 0:20
total 0:20
Ingredients
Poached Eggs
| 1 tbsp. | white distilled vinegar | | 1 tsp. | salt | | 8 | eggs |
Hollandaise Sauce
| 3/4 cup | unsalted butter | | 3 | egg yolks | | 2 tsp. | water | | 1-1/2 tsp. | lemon juice | | 1/4 tsp. | cayenne | | 1 dash | salt | | 1 dash | pepper |
To Assemble
| 4 | English muffins | | 8 slices | Canadian bacon | | 2 tbsp. | unsalted butter | | 1/4 cup | chives | | 2 tbsp. | parsley |
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Instructions
Poached Eggs:
Place paper towels on a plate.
Fill a sauce pan with 4 inches of water. Add the vinegar and salt. Bring water to a light simmer. Crack 4 eggs and add to the water. After 4 minutes or so, remove from the water with a slotted spoon, and place on the paper towel to soak up the extra water. Crack the remaining 4 eggs and add to the water. Again, after 4 minutes or so, remove from the water with a slotted spoon, and place on the paper towel to soak up the extra water.
Hollandaise sauce:
Melt the butter in a sauce pan over medium heat. Heat until foamy, but not brown, about 4 minutes.
In a blender, blend the egg yolks and the water together. While blending, slowly add the melted butter. Add lemon juice, cayenne, salt and pepper.
To assemble:
Halve and toast the English muffins. Butter with unsalted butter.
Place 2 muffin halves on a plate. Add a slice of Canadian bacon to each muffin half. Place a poached egg on each Canadian bacon slice. Ladle hollandaise sauce over the eggs. Garnish with chives and parsley.