Cooking Our Way

1 tea vinegar
4 thin slices of Canadian bacon
4 eggs
2 English muffins

HOLLANDAISE SAUCE
3 egg yolks
salt and pepper
1 Tbsp. hot water
paprika
1 Tbsp. lemon juice
1 stick unsalted butter, melted and hot
chopped parsley

In a large skillet, bring 2 inches of water and the vinegar to a boil.  Crack one egg into a glass.  Reduce water to simmer and pour egg into water in one quick motion.  Quickly add remaining eggs.  Let cook for 4-5 minutes.  The white should be firm but the yellow should be runny.  Remove eggs with a slotted spoon and drain on a paper towel. 

In a non-stick skillet, heat the bacon until warm.  Toast the English muffins.

For the sauce:  Place yolks, water and lemon juice into blender.  Blend for 1 minute.  With blender running, pour hot butter through open hole of blender lid.  Season with salt and pepper and keep warm.

To assemble, top each muffin with bacon and a poached egg.  Pour warm sauce over and garnish with paprika and chopped parsley. (two servings)

(We like Bernaise sauce so much, we sometimes substitute it for hollandaise—really good)