A classic brunch recipe, easy to whip up and is the perfect way to start the weekend!
- 8 thick slices of Greenridge Farm Canadian Bacon
- 1/4 cup Extra-virgin olive oil
- 4 English muffins, split in half
- 4 sticks butter
- 6 Tbsp white wine vinegar
- 1 tsp crushed peppercorns
- 6 egg yolks
- 1 lemon, juiced
- cayenne pepper and salt, for taste
- Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
- Crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water.
- Add olive oil to a large saute pan over medium heat. Add the slices of Greenridge Farm Canadian bacon and cook them on both sides until they are warmed through.
- Toast the English muffins.
- In the wide pot bring fresh water to a simmer and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin.
- Place 2 slices of Greenridge Farm Canadian bacon on each English muffin. Add the poached egg and top with the Hollandaise Sauce.
- In a saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface.
- In a saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
- In a metal medium bowl, whisk the egg yolks until they become light and fluffy. Strain the peppercorn liquid into the eggs.
- Put 1-inch of water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
- Very slowly begin to add the butter, only a few tsp at a time.
- If the eggs seem to be cooking too quickly, take the bowl off the sauce pan and let it cool.
- Add the lemon juice.
- For taste add cayenne and salt.
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