16 slices Canadian-style bacon, broiled or pan-fried
Top each English muffin half with 2 slices bacon, 1 poached egg, and about 1 tablespoon hot Hollandaise Sauce. Serve hot.
HOLLANDAISE SAUCE
About ¾ cup
While this is a French concoction, the name may come from the fact that Holland is famous for its butter, a main constituent of the sauce. Louis Diat, chef extraordinaire and sauce expert formerly with New York City’s Ritz Carlton, wrote that “if the sauce does curdle, you can bring it back to homogenous thickness by putting a fresh egg yolk in another pan and gradually whipping in the curdled mixture.” The blender method avoids the curdling problem altogether.
3 egg yolks
2 T. lemon juice
¼ tsp. salt
⅛ tsp. paprika
Dash cayenne pepper