8 EGGS, cold 4 English muffins, split, toasted 8 slices Canadian-style bacon, warmed 3/4 cup Hollandaise Sauce
Yields: 4 to 8 servings
- Nutritional Information
Excellent Source: Protein, Vitamin A, Vitamin D, Folate, Iron and Choline
Good Source: Calcium
Total Fat: 41 g
Saturated fat: 20 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 13 g
Cholesterol: 601 mg
Sodium: 1412 mg
Carbohydrates: 29 g
Dietary Fiber: 2 g
Protein: 34 g
Vitamin A: 1488.4 IU
Vitamin D: 193.1 IU
Folate: 111 mcg
Calcium: 119.2 mg
Iron: 4.3 mg
Choline: 390.1 mg
HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.
TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.
HOLLANDAISE SAUCE (about 3/4 cup): WHISK 3 egg yolks, 1/4 cup water and 2 Tbsp. fresh lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges. STIR IN 1/2 cup (1 stick) butter (cut in 8 pieces) one piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately. STIR in 1/4 tsp. salt, 1/8 tsp. paprika and dash pepper. SERVE immediately.
A classic poached egg with Canadian-style bacon and an easy Hollandaise sauce. Substitute smoked salmon for a twist on this brunch favorite.
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
Do not poach eggs ahead of time and hold them in the refrigerator.