- 4 large eggs
- 4 Canadian bacon slices
- 2 English muffins, halved
- Paprika
Hollandaise Sauce
- 3 large egg yolks
- 2 tablespoons [30 mL] lemon juice
- 1/8 teaspoon [0.5 mL] salt
- Pinch of Cayenne pepper
- 1/3 cup [75 g] margarine
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- Prepare Hollandaise sauce.
- Into a small saucepan, bring 1 inch [2.5 cm] water to a boil.
- Break 1 egg into a saucer and slowly lower egg into just simmering water; cook to desired doneness, drain and reserve.
- Repeat with remaining eggs.
- Into a large frying pan, over high heat, cook bacon slices for 1 minute on each side.
- Toast English muffin halves.
- Arrange 1 slice bacon and then 1 well-drained egg on top of each muffin half.
- Coat with Hollandaise sauce.
- Serve immediately, sprinkled with paprika.
Hollandaise Sauce
- Bring a little water to a boil into the lower part of a double-boiler.
- Into the upper part of the double-boiler, before lowering it over boiling water [boiling water must not touch the bottom of the upper part of the double-boiler], beat together egg yolks, lemon juice, salt and Cayenne pepper.
- Stir in margarine, 1 teaspoon [5 mL] at a time; cook for 5 minutes more, stirring, until thickened.
- Take away from heat; cover and set aside.
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