6 Poached eggs
6 English muffin
6 Slices Canadian bacon or Ham
Have ready 6 poached eggs. Toast English muffins. Cover each with cooked Canadian bacon or ham. Top with poached egg. Serve hot covered with hollandaise sauce.
1/3 Cup butter
1 1/2 Tablespoon lemon Juice
2 Egg yolk
1/8 Teaspoon salt
Dash red pepper
Place butter in a 1 quart glass measuring bowl. Microwave on high 1 minute, or until melted. Add lemon juice, stir well. Combine egg yolk, salt and red pepper; gradually add to butter mixture stirring constantly with a wire whisk. Microwave at medium low (300 watt power) 1 to 1 1/2 minutes: stirring with wire whisk at 30 second intervals. Serve over cooked meat, vegetables or egg Benedict. Yield 1/2 cup.
Tip: We always double and sometimes triple the Hollandaise Sauce
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!