8 (1/2-oz) Canadian bacon slices
nonstick cooking spray
2 Whole grain English muffins, split and toasted
4 large eggs, poached
coarsely ground black pepper
paprika
4 large egg yolks
2 tbsp fresh lemon juice
1 cup butter, melted
1/4 tsp salt
Spray a skillet with the nonstick cooking spray and place over medium heat. When the skillet is completely heated add the bacon and cook, turning once, until heated through. Drain on paper toweling.
To assemble, place 2 slices of the bacon on each muffin half. Top bacon with poached eggs; drizzle evenly with Hollandaise sauce. Sprinkle with the black pepper and paprika. Serve immediately.
To make the Hollandaise sauce, whisk the egg yolks in the top of a double boiler; gradually whisk in the lemon juice. Place over hot water (not boiling). Add butter, 1/3 at a time, whisking until smooth. Whisk in the salt and cook, whisking constantly, for 10 minutes or until thickened and a food thermometer reaches 160 degrees.
Yield: 4 servings.
2 Whole grain English muffins, split and toasted
4 large eggs, poached
coarsely ground black pepper
paprika
4 large egg yolks
2 tbsp fresh lemon juice
1 cup butter, melted
1/4 tsp salt
Spray a skillet with the nonstick cooking spray and place over medium heat. When the skillet is completely heated add the bacon and cook, turning once, until heated through. Drain on paper toweling.
To assemble, place 2 slices of the bacon on each muffin half. Top bacon with poached eggs; drizzle evenly with Hollandaise sauce. Sprinkle with the black pepper and paprika. Serve immediately.
To make the Hollandaise sauce, whisk the egg yolks in the top of a double boiler; gradually whisk in the lemon juice. Place over hot water (not boiling). Add butter, 1/3 at a time, whisking until smooth. Whisk in the salt and cook, whisking constantly, for 10 minutes or until thickened and a food thermometer reaches 160 degrees.
Yield: 4 servings.
This is the file photo.
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