| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cajun | Eggs, Breakfast, Cajun | 8 | Servings |
INGREDIENTS
| 8 | English Muffins | |
| 16 | Slices Canadian Bacon | |
| 16 | lg | Eggs |
| Hollandaise Sauce |
INSTRUCTIONS
**In large pan, heat water with just a touch of vinegar. The vinegar will help to coagulate the egg whites. When water reaches boiling, drop eggs into water. Lightly swirl the water around each egg as they are dropped in with a fork or knife to help the eggs hold together while they start to poach. **While the eggs are poaching, spit muffins and lightly toast. Grill Canadian bacon slices. Mix Hollandaise sauce. We used Knorr Swiss brand for the class, it was superb. Arrange 1 slice of bacon on 1 muffin (2 to a plate). Using a slotted spoon, remove the poached eggs from the water and place on each muffin/bacon combo. Top with Hollandaise sauce. Source: O'Malia's Cooking School-Bill Hahne Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@iquest.net> on Oct 26, 1997
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