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)