8 EGGS, cold
4 English muffins, split, toasted
8 slices Canadian-style bacon, warmed
3/4 cup Hollandaise Sauce
Step 1 HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
Step 2 COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.
Step 3 TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
Do not poach eggs ahead of time and hold them in the refrigerator.
3 EGG YOLKS
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) firm cold butter, cut into 8 pieces
1/4 tsp. salt
1/8 tsp. sweet paprika
Step 1 WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.
Step 2 STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately.
Step 3 STIR in salt, paprika and pepper. SERVE immediately.
Egg yolks thicken the sauce and hold the butter and lemon juice in an emulsion. If the egg yolks are overcooked, the sauce will curdle. It’s important to use very low heat and to stir constantly. Cold butter, added very gradually, slows the cooking process and helps prevent curdling.