Description
A delightful dish featuring poached eggs, savory Canadian bacon, and rich Hollandaise sauce on toasted English muffins, perfect for brunch.
Ingredients
Scale
- 2 English muffins
- 4 eggs
- 4 slices of Canadian bacon
- 1 tablespoon white vinegar
- Hollandaise sauce
- Salt and pepper to taste
Instructions
- Toast the English muffins until golden and crispy.
- Cook Canadian bacon in a skillet over medium heat until slightly crispy.
- Bring water to a gentle simmer in a pot, adding white vinegar.
- Poach each egg in the simmering water for 3-5 minutes until whites are set.
- Remove poached eggs with a slotted spoon to drain.
- Assemble by placing Canadian bacon on toasted muffins, then topping with poached eggs.
- Drizzle with Hollandaise sauce and sprinkle with salt and pepper. Serve immediately.
Notes
Serve with fresh fruit or a salad for a complete brunch. Leftovers can be stored separately in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg