Classic Recipe
2 eggs poached, english muffin, nueske’s canadian bacon, hollandaise
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly add in the melted butter, whisking constantly until smooth. Season with salt and a pinch of cayenne pepper, then set aside.
- 2
Poach the Eggs
Bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.
- 3
Cook the Canadian Bacon
In a skillet, lightly toast the Nueske's Canadian bacon over medium heat until heated through, about 2-3 minutes on each side.
- 4
Assemble the Dish
Toast the English muffin halves. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and drizzle generously with hollandaise sauce. Serve immediately.
