Post by chief_cook2 on Oct 27, 2003 16:21:06 GMT -6
4 servings
1 package (1.25 ounces) hollandaise sauce mix,
prepared according to package directions
1 tablespoon butter
1 package (6 ounces) Canadian bacon
6 cups water
1/2 cup white vinegar
8 eggs
4 English muffins, split and toasted
Warm the hollandaise sauce over low heat. In a large skillet, melt the butter over low heat and cook the Canadian bacon for 2 to 3 minutes per side.
Meanwhile, in another large skillet, bring the water and vinegar to a boil. Crack the eggs one at a time and gently drop each into the boiling water mixture. Cook for 4 to 6 minutes, or until the eggs are firm on the outside.
Place the toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top the eggs with some Hollandaise sauce and serve immediately.
1 package (1.25 ounces) hollandaise sauce mix,
prepared according to package directions
1 tablespoon butter
1 package (6 ounces) Canadian bacon
6 cups water
1/2 cup white vinegar
8 eggs
4 English muffins, split and toasted
Warm the hollandaise sauce over low heat. In a large skillet, melt the butter over low heat and cook the Canadian bacon for 2 to 3 minutes per side.
Meanwhile, in another large skillet, bring the water and vinegar to a boil. Crack the eggs one at a time and gently drop each into the boiling water mixture. Cook for 4 to 6 minutes, or until the eggs are firm on the outside.
Place the toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top the eggs with some Hollandaise sauce and serve immediately.