Ingredients: 4-6 Servings
- Fresh english muffins
- Good quality uncured Canadian bacon
- Farm fresh eggs for poaching
- Chives for garnish *Optional
- 3 large egg yolks
- 1 tbs fresh lemon juice
- 1 1/2 sticks of unsalted butter, melter and clarified
- Salt and pepper to taste
- 4 dashes of tabasco
- Pinch of paprika
Heat a large pot of boiling water adding 1/4c distilled white vinegar. Set aside for poaching once water is boiling.
Preheat oven to 350 degrees. Prepare a sheet pan with parchment paper. Lay out sliced english muffins face side up lightly buttered, and Canadian bacon. Put the tray in the oven and let cook until english muffins are golden brown and Canadian bacon is warmed through about 8-10 minutes.
Meanwhile, prepare hollandaise. In a small saucepan melt butter. Once butter is melted remove from heat and skim the white fat solids off the top of the butter to clarify it. Set aside.
In a medium heatproof bowl whisk egg yolks. Place the bowl over a sauce pot of simmering water making sure the water doesn't touch the bowl (double broiler). While whisking the yolks over the double broiler, very carefully and slowly pour the butter into bowl in a small steam. Once all butter is added whisk vinously until hollandaise becomes a thicker creamy consistency. Remove from heat and add in lemon juice, tabasco, pinch of paprika, and salt and pepper to taste. Set aside to poach eggs.
Poaching the Eggs:
Gently crack eggs one at a time into a ramekin. Gently place egg into boiling water one at a time careful not to crowd the pot (it will make it difficult to remove the poached eggs). Repeat, cooking each egg 4-5 minutes. Remove eggs with a slotted spoon to drain liquid and set them on a plate.
Place toasted english muffins face side up onto the plate. On top of each english muffin half add the Canadian bacon. Place poached egg on the Canadian bacon, then top with hollandaise. Garnish with minced chives and paprika. Pair with a brunch cocktail and your Sunday is set!