- 1 tbsp White vinegar
- 4 Eggs
- 2 English muffins split
- 4 slices of Canadian bacon warmed
- 8 tbsp Hollandaise sauce
In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer.
Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm. Repeat the poaching process for the remaining 2 eggs.
While the eggs are cooking, toast the English muffins. When toasted, place the bacon on top. Place the eggs on top of the bacon.
Spoon the hollandaise sauce over the eggs and serve immediately. We like to add fresh fruit and Cottage Breakfast Potatoes.
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