Description
This is a no-fuss, easy recipe. The sauce is simply put together in a blender – no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
Ingredients
- 4 slices Canadian bacon
- 1 teaspoon white vinegar
- 4 eggs
- 1 cup butter
- 3 egg yolks
- 1 tablespoon heavy cream
- 1 dash ground cayenne pepper
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 4 English muffins, split and toasted
Instructions
- In a skillet over medium-high heat
- fry the Canadian bacon on each side until evenly browned.
- Fill a large saucepan with about 3 inches water
- and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water
- and cook 2 to 3 minutes
- until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
- Meanwhile
- melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
- In a blender or large food processor
- blend the egg yolks
- heavy cream
- cayenne pepper
- and salt until smooth. Add half of the hot butter in a thin steady stream
- slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method
- then the remaining butter.
- Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce
- and serve at once.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 25 mins
Servings: 4