Classic Recipe
Canadian bacon/poached Parmesan butter/hollandaise
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Ingredients
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Canadian Bacon
Poached Eggs
Parmesan Butter
Hollandaise Sauce
Method
Prepare Canadian Bacon
- 1
Cook Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are golden brown and heated through, about 4-5 minutes. Flip halfway through for even cooking.
Poach Eggs
- 2
Prepare Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 3
Poach Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes for a runny yolk or longer if desired. Use a slotted spoon to remove them from the water and place them on a paper towel to drain.
Make Parmesan Butter
- 4
Melt Butter
In a small saucepan, melt 1 stick of unsalted butter over low heat. Once melted, stir in 1 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and black pepper to taste. Mix until well combined and keep warm.
Prepare Hollandaise Sauce
- 5
Melt Butter
Melt 1 stick of unsalted butter in a saucepan over low heat without letting it boil.
- 6
Whisk Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until it becomes pale and slightly thickened.
- 7
