This brunch classic is a combination of English muffins, Canadian bacon, poached eggs, and Hollandaise sauce. A lighter version can be made by replacing the Canadian bacon with fresh tomato slices. Other delicious variations include smoked salmon, avocado slices, prosciutto, or sautéed spinach. Eggs can be poached the night before, kept in the refrigerator, and reheated in hot water when ready to use.
INGREDIENTS | SERVES 2
- 2 English muffins
- 4 eggs
- 1 teaspoon distilled white vinegar
- 4 slices Canadian bacon
- ½ cup Hollandaise Sauce
- 2 black olives, sliced in half lengthwise
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley
Split the English muffins, put them on a plate, and cover with aluminum foil. Keep muffins in a warm oven until you are ready to use them.
In a medium saucepan, simmer water with a teaspoon of distilled white vinegar. Break eggs into a tea cup or bowl and gently slide them into the water. Poach eggs in simmering water until the eggs hold their shape, but still have runny yolk centers.
Remove poached eggs from simmering liquid with a slotted spoon and lay them on several layers of paper towel. Trim any straggling pieces of egg white from the poached eggs.
Brown the Canadian bacon in a skillet.
Heat the Hollandaise sauce in a water bath if it has been made ahead of time. It can be made and kept warm in a Thermos with no need to reheat.
Each serving begins with 2 English muffin halves. On each half put a piece of Canadian bacon, then a poached egg. Spoon or pour hollandaise sauce to cover each egg. Top each egg with an olive half and sprinkle with paprika and chopped parsley. Serve immediately.
Biscuits can be eaten solo with honey, or used to make breakfast sandwiches. Mini biscuits with crispy Oven-Fried Chicken Nuggets is a tasty breakfast. Regular biscuits with bacon, scrambled eggs, and cheese is another.