8 slices Canadian bacon
8 eggs
1 recipe Blender Hollandaise sauce
Warm bacon briefly in
skillet or microwave. Toast and butter
muffins.
Poach eggs. [Crack egg into
small bowl. Slip each egg into a pan of simmering
water, bring back to simmer and turn off burner or turn to lowest setting. Remove eggs when they reach desired
consistency. Scoop water over eggs if
they are not covered. To help prevent
sticking, swirl the water as you put each egg in the pan. When done, remove egg
from pan with a slotted spoon.]
Top each
muffin half with one slice bacon and a poached egg. Cover with a tablespoon or two of Hollandaise
sauce.
Serve in a condo at Daytona Beach to friends who may mistake it for Eggs McMuffin until their first bite
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