By Dianne Gregg
Ingredients
4 eggs 2 English Muffins (GF and Soy-Free) 4 slices Canadian bacon (nitrate free) 3Tablespoons white vinegar
  • ½ cup unsalted butter, diced
  • 3 egg yolks at room temperature
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon of cayenne pepper
Allergens:
Cooking time: N/A mins Serving: 4 people

Instructions for Sauce

Heat the butter in a small saucepan on medium heat until hot and foamy. Transfer to a cup with a pouring spout. In a food processor, add the egg yolks, lemon juice, salt and cayenne pepper and process 10 seconds to blend. With the processor running, add butter in a slow and steady stream until mixture is creamy. To keep sauce warm for serving, place in a shallow pan of warm water. Do not reheat – mixture will curdle.

Instructions for Poached Eggs

Fill a large skillet half way with water and boil. Add the vinegar and swirl water with a spoon. Then gently break each egg and drop into water. Cook until eggs are set and yolk is still soft. Remove eggs with a slotted spoon to drain well. (Follow manufacturer’s directions if using an egg poacher).

Toast English Muffins and heat Canadian bacon (or substitute sliced tomatoes for bacon). Place egg on top of muffin, ladle with hollandaise sauce.

Garnish with parsley and fruit to serve (optional).

Variations:
Substitute eggs and bacon for mushrooms, salmon, crabmeat – your choice.

Meal: Food type: