- Prep Time:
- 10 min
- Cook Time:
- 15 min
- 8 eggs
- 4 whole wheat English muffins, split and toasted
- 8 slices lean back bacon
- 1/2 cup (125 mL) butter, melted
- 3 egg yolks
- 1 tbsp (15 mL) lemon juice
- Pinch cayenne pepper or dry mustard
Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
Microwave Poaching Method: Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.
For a Hollandaise sauce with lower fat and calories, try our Yogurt Hollandaise Sauce.
Instead of back bacon, use ham.
Tips: Hollandaise sauce may curdle due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following: a) Beat another egg yolk into a small bowl; with a whisk or fork, gradually beat in the curdled hollandaise sauce. b) Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.