– A decadent brunch staple.

How to Poach an Egg:

1. Bring pan or pot of water to just under a boil – no big bubbles (size and shape by preference, shallow water is easier).
2. Add one tablespoon an acid (vinegar or lemon juice) to water as insurance.
3. Crack egg into a custard cup and gently place egg into water by floating it out of the partially submerged cup.
4. Gently swirl water with a spoon to keep the egg together.
5. Cook for 2-3 minutes.
6. Remove to plate with slotted spoon.

 How to Make Hollandaise Sauce:

0. Melt ½ cup (1 stick) of butter over low heat.

1. Procure or fashion a double boiler by placing a metal bowl over a saucepan containing a small amount of simmering water.
2. Place three large egg yolks in the top of the double boiler with 1 to 1 ½ tablespoons of white wine or water.
3. Beat yolks and liquid off of the heat until they become light and frothy.
4. Return to heat and whisk until think, 3-5 minutes or until pale yellow and falling in a ribbon.
5. Remove from heat and slowly add butter while whisking continuously, omitting the milk solids (white bits that will fall to the bottom of the melted butter).
6. Whisk in fresh lemon juice to taste (½ – 2 tsp.) to cut buttery richness.
7. Salt and pepper to taste.
8. In sauce is too think, whisk in water a few drops at a time.
9. Serve Immediately or keep warm, you won’t like it cold.

 How to Assemble (The Canadian Way):

1. Split and toast english muffin, buttering is optional.
2. Place cooked peameal bacon on english muffin halves.
3. Place poached eggs onto of peameal bacon.
4. Pour Hollandaise on to cover.
5. Garnish with paprika.