2 egg yolks
1 tsp fresh lemon juice
1/2 cup butter
1/4 cup boiling water
Dash salt
Dash ground cayenne pepper
12 slices Canadian bacon
4 tomatoes, sliced 1" thick
6 eggs
6 English muffins, split and toasted
1/4 cup fresh chives, finely chopped
Directions:
In the top of double boiler, whisk
together egg yolks and lemon juice.
Place pot over simmering water. Add 3
Tbsp butter. Cook, beating constantly,
until butter melts and sauce begins to
thicken. Add remaining butter, a few
Tbsp at a time, stirring until melted.
Slowly whisk in 1/4 cup boiling water.
Continue cooking, stirring until mixture
thickens, about 2 to 3 minutes. Remove
from heat, add salt and cayenne pepper,
stir.
|
|
Place Canadian bacon and tomato slices
on rack of broiler pan. Broil 4 inches
from heat, about 4 minutes, or until
bacon begins to brown and tomatoes are
cooked through.
While
bacon is broiling, pour about 2 inches
of water into a large skillet. Lightly
salt water and bring to boil. Carefully
put eggs in water, breaking into a cup
first, then gently slipping them into
the water one at a time. Simmer eggs,
while basting with the water, for 3 to 5
minutes or until set. Remove with
slotted spoon and drain.
Butter
English muffins and place on warm
serving plates, 2 halves to each plate.
Top each half with a slice of Canadian
bacon, a tomato slice and a poached egg.
Spoon a little sauce over each egg and
sprinkle with chives. Serve with love!
|
