Yield: 4 Servings
4 English muffins, halved and toasted
16 slices of Canadian bacon, heated and lightly browned
8 eggs poached
5 egg yolks*
1 lemon, juiced
2 tablespoons water
Pinch of cayenne pepper
1 lb hot melted butter
Hollandaise Sauce: Combine the egg yolks, lemon juice, water, salt and cayenne pepper into the blender. Blend until light and fluffy, about 1 minute. With blender going, slowly drizzle the butter into the egg yolk mixture in a slow, thin stream. Blend well and adjust for salt and lemon. Keep the sauce warm while you prepare the eggs in a bowl of warm water.
Poached Eggs: In a skillet, bring water to a slight shimmer, add 1 tablespoon vinegar and stir. Break eggs into a cup and gently slide them into the simmering water. Cook for approximately 3-5 minutes until the egg is set. Remove from pan with a slotted spoon.
Assembly: Top each muffin half with 2 slices of Canadian bacon and 1 poached egg. Spoon the hollandaise sauce on each of the poached eggs.
*RAW EGG WARNING
Raw egg is not recommended for infants, the elderly, pregnant women and people with weakened immune systems. To avoid the risk of salmonella or other food-borne illness, you can use pasteurized egg yolk instead.