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Makes: 4
4
muffin halves, toasted
4 slices Canadian bacon or sliced ham
4 poached
eggs
1 cup
Hollandaise
Split English muffins in halves and toast
to crispness.
Poach the eggs in an egg poacher or in boiling water
containing a small amount of vinegar. The vinegar prevents the egg white from
spreading. Poach till whites are set, though not chewy. The yolk can range from
runny to almost set, depending on personal preference.
Canadian bacon or
pea meal bacon.
Canadian bacon comes from the pork loin. It is leaner than
bacon and is cured like ham. Canadian bacon should be grilled.
If using
ordinary sliced ham, grill until brown but not dry.
To serve:
Arrange
bacon or ham on buttered toasted muffins. Top with hot poached eggs. Spoon the
hollandaise over eggs. Serve hot without delay.
