"Hot buttered English desserts, Canadian-fashion bacon, and poached eggs are crowned with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you need to deal with your self to the first-rate brunch within the global! Serve with roasted potatoes for mopping up the greater egg yolk and hollandaise. If you choose, you may replacement ham for the Canadian bacon on this recipe."
- 4 egg yolks
- 3 half tablespoons lemon juice
- 1 pinch floor white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/four teaspoon salt
- eight eggs
- 1 teaspoon distilled white vinegar
- eight strips Canadian-fashion bacon
- four English muffins, cut up
- 2 tablespoons butter, softened
|Prep : 25M||Cook : 4M||Ready in : 30M|
- To Make Hollandaise: Fill the bottom of a double boiler element-way with water. Make certain that water does not contact the pinnacle pan. Bring water to a mild simmer. In the pinnacle of the double boiler, whisk collectively egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time whilst whisking yolks constantly. If hollandaise starts to get too thick, upload a teaspoon or of hot water. Continue whisking until all butter is integrated. Whisk in salt, then put off from warmth. Place a lid on pan to hold sauce heat.
- Preheat oven on broiler placing. To Poach Eggs: Fill a massive saucepan with three inches of water. Bring water to a mild simmer, then upload vinegar. Carefully destroy eggs into simmering water, and permit to cook for 2 half of to a few minutes. Yolks ought to nonetheless be soft in middle. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English truffles on a baking sheet beneath the broiler.
- Spread toasted cakes with softened butter, and top every one with a slice of bacon, accompanied via one poached egg. Place 2 cakes on every plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve right away.
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