Ingredients:
4 large fresh eggs
2 English muffins, split and toasted
1 tsp plain, rice or white wine vinegar
1 package Canadian bacon or leftover baked ham
½ cup shredded or sliced cheddar cheese
1 package hollandaise sauce
½ stick butter
1 cup milk
1 tsp lemon juice
Directions:
- Fill a shallow pan half way with water, add vinegar and bring to a simmer
- While waiting for water to boil, crack eggs into a small bowl
- Slowly add eggs one at time to water holding the bowl as close to the water as possible
- With a slotted spoon, gently push the outer edges of the whites closer to their yolk
- Simmer 4-5 minutes, depending on desired doneness of yolk
- Meanwhile, heat Canadian bacon in a non stick pan on medium
- Add cheese and let melt
- Follow directions on package to prepare sauce
Assembly:
- Place 2 toasted muffins on each place
- Add a slice of cheese covered bacon to each
- Scoop each egg out of pan with a slotted spoon and place on muffin
- Pour sauce over to serve
Recipe Notes: This is my family's all time favorite breakfast, however, we eat it for dinner, too! I am mad about making breakfast for dinner, or ‘Brinner’ as it’s called in my house. I cheat and make packaged hollandaise sauce because I think it tastes just as good as the fresh (and pain in the rear) sauce. There have been many debates about what brand is best. If you ask one of my sisters, she would say a jarred brand that the name escapes me at the moment. I like Knorr and always add the suggested lemon juice. It gives it a bit of zip!
Posted by Buffie
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