|4 egg yolk|
|3 1⁄2 tbsp lemon juice|
|1 pinch ground white pepper|
|1⁄8 tsp Worcestershire sauce|
|1 tbsp water|
|1 cup butter, melted|
|1⁄4 tsp salt|
|1 tsp distilled white vinegar|
|8 slice canadian bacon|
|4 English muffins, split|
|2 tbsp butter, softened|
- To make hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
- Preheat oven on broiler setting. To poach eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown canadian bacon in a medium skillet over medium-high heat and toast English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter and top each one with a slice of canadian bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Serve immediately.
Source : allrecipes.com