Recipe type: Breakfast
- 8 slices Canadian bacon
- 4 English muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- Salt and pepper, to taste
- Hollandaise sauce, recipe above
- Fresh chopped parsley, for garnish
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. I have used regular bacon and it works just fine. Also have used biscuits rather than muffins.
- Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3½ minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
- To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce (look under misc.) over the eggs. Garnish with chopped parsley.