Ingredients
v 2 egg yolks
v 1
tablespoon and 2 ¼ teaspoons of lemon juice
v A small
pinch of white pepper (you could use black pepper if you cannot find white
pepper)
v 1/8
teaspoon of Worcestershire sauce
v 1 ½ teaspoons
of water
v ½ cup of
butter that is melted and 1 tablespoon of butter that is softened
v 1/8
teaspoon of sea salt
v 4 eggs
v ½ teaspoon
of distilled white vinegar
v 4 large
pieces of Canadian Bacon
v 2 English muffins
that are split (If you are living outside of the United States they are also
called Muffins or Breakfast Muffins. I have run into this problem as my friends
outside of the States have no idea what the term English muffin means)
Directions
for the Sauce (Hollandaise Sauce)
v Fill the
bottom of a double boiler with water making sure that it is not full enough for
water to get into the top pan
v Bring water
to a point just before it boils
v Whisk egg
yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of
water together in the top pan
v While
whisking add the melted butter to the mixture slowly until well mixed
v Add salt
and remove from heat
v Tips!: If
the sauce seems to get too thick you can add a teaspoon of hot water to the
mixture. To keep the sauce from cooling to much while you are making the rest
of the dish you should keep the pan lid on
Directions
for Eggs (Poached Eggs)
v Fill a
large pan with about three inches of water and bring to a point just before
boiling
v Add vinegar
v Break eggs
carefully into the water
v Cook eggs
for 2 ½ to 3 minutes keeping in mind that the egg yolks will still be soft in
the center
v Remove eggs
from water with a slotted spoon and set on a plate
Finishing
the Dish
v Brown the
bacon in a skillet over medium-high heat and toast the English muffins
v Butter the
toasted muffins with the softened butter and place a slice of the bacon on each
one
v On top of
the bacon place one poached egg and drizzle with the sauce
Hope you all enjoy this recipe as much as I do!
