Ingredients

The following ingredients have 4 Servings
  • 3 egg yolks
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup butter
  • 4 slices Canadian bacon
  • 1 tablespoon butter
  • 2 English muffins
  • 4 large eggs
  • 1 tablespoon white vinegar
  • salt and pepper (to taste)
  • chopped parsley for garnish

Instruction

  • In a blender, combine egg yolks, mustard, and lemon juice. Puree until smooth. Place butter in a separate microwave safe container and microwave until melted. With the blender running, slowly pour hot butter in a steady stream. Sauce will thicken. Set aside in a warm place.
  • Heat a small skillet over medium high heat. Melt butter. Brown Canadian bacon in butter on each side and set aside.
  • Bring a large pot of salted water to a boil. Meanwhile, toast muffins
  • Stir vinegar into boiling water. Crack eggs into separate small bowls. Stir boiling water in a clockwise motion until a whirlpool forms. Gently slide egg from bowl into the boiling water, one at a time. Cover the pot and turn off the heat. Let poach 4 to 5 minutes. Use a slotted spoon to remove the poached eggs from the water.