**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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