| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | 1 | Servings | |
INGREDIENTS
| 8 | sl | Canadian bacon |
| 4 | English muffins; split, toasted and buttered | |
| 9 | oz | Hollandaise sauce mix |
| Vinegar | ||
| 8 | Eggs |
INSTRUCTIONS
Prep: 10 min, Cook: 5 min. Heat a heavy nonstick skillet over medium high heat. Cook bacon 1-2 minutes per side or until browned and heated throughout. Top each muffin half with a slice of cooked bacon. Set aside and keep warm. Prepare sauce according to package directions. Bring a deep skillet of water with 1 tsp. vinegar to a gentle boil. Break an egg into a small bowl. Set aside. Using a spoon, vigorously swirl simmering water into a small circle to create a funnel-like effect. Gently slip egg into the swirling funnel of water. (This helps keep the egg from breaking up). Repeat process with remaining eggs and poach 3-4 minutes or until eggs reach desired doneness. Using a slotted spoon, remove eggs from water and let drain briefly. Arrange eggs over bacon. Spoon hollandaise sauce over top and serve. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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