Serves 4; 2 per person
Ingredients
1 tablespoon white vinegar
Water (as needed)
8 large eggs
Hollandaise sauce (see below)
8 slices Canadian bacon
4 English muffins, split, toasted, buttered
Paprika
Hollandaise (Makes 1 ½ cups)
3 large egg yolks
Juice of one lemon
1 teaspoon kosher salt
1 dash cayenne
½ pound butter, melted, hot
1 tablespoon heavy cream
Directions for Eggs
Add vinegar to a saucepan with 4 inches of water and bring to boil. Set aside a shallow pie dish with warm water. Reduce saucepan to medium. Break one egg at a time into a separate bowl, then carefully slide into simmering water. Remove eggs with slotted spoon in the order they were added as soon as eggs become opaque. Transfer to pie dish with warm water.
Directions for Hollandaise
Use a double boiler. Puree yolks, lemon, salt, and cayenne. While blender is turning, slowly drizzle in hot butter. Use immediately or keep warm over low heat, whisking occasionally.
Directions for Assembly
Brown Canadian bacon on both sides and place on muffin halves. Use slotted spoon to transfer eggs atop muffins. Serve with a generous portion of hollandaise and a sprinkle of paprika.