(makes 8 / 4 servings)
*4 egg yolks
*1 tablespoon freshly squeezed lemon juice
*1/2 cup butter, melted
*1/8 teaspoon salt (or less)
*dash of cayenne pepper (or to your taste)
*1 teaspoon distilled white vinegar
*8 slices Canadian bacon
*4 English muffins, split (I make my own)
*2 tablespoons butter, softened
*fresh chives, chopped (optional)
~In a steel bowl bowl, quickly whisk egg yolks and lemon juice together, until the mixture is thickened & doubled in volume.
~Place the bowl over simmering water, making sure the water doesn't touch the bottom of the bowl (or use a double boiler).
~Continue whisking quickly (don't let the eggs get to hot or they will scramble).
~Slowly drizzle the melted butter as you continue to whisk, until the sauce is thickened and doubled in volume.
~Remove from heat and whisk in salt & cayenne pepper.
~Cover and keep in a warm area until ready to use (if the sauce gets to thick, whisk in a couple drops of warm water).
~Fill a large saucepan with water.
~Bring water to a soft simmer.
~Gently break eggs into simmering water.
~Cook for 3 minutes each (yolks should be soft in center).
~I like to gently flip my eggs to cook on the top for about 30 seconds, but it's not necessary to do.
~Carefully remove eggs from water with a slotted spoon (to remove any excess water), and place on a warm plate.
~While the eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
~Toast the english muffin under the broiler.
~Remove english muffins from oven and spread with butter.
~Top each one with the canadian bacon
~Place a poached egg over canadian bacon.
~Put two muffins on each plate.
~Drizzle hollandaise sauce over each each muffin.
~Sprinkle with chopped chives and serve.
`substitute Canadian bacon for ham.