- 1/4 Cup butter, melted
- 2 Eggland's Best egg yolks
- 1 1/2 Tablespoon lemon juice
- 1 Tablespoon water
- Salt and pepper
- 1/4 Teaspoon Worcestershire sauce
- 4 slices turkey bacon
- 2 Whole Wheat English Muffins
- 4 Eggland's Best Eggs
- 1 Teaspoon white vinegar
Fill the bottom of a double boiler halfway with water. Make sure water does not touch the top pan. Bring water to a slow simmer. *Note: If you do not have a double boiler, you can easily create one using a small saucepan and a medium-size heavy glass bowl. Be sure water in the pan
does not touch the bottom of the glass bowl.
Melt butter in a small bowl and set aside.
In the top of the double boiler, whisk together egg yolk, lemon juice, water, pepper, and Worcestershire sauce. Add melted butter to yolk mixture, whisking constantly, until all butter is incorporated. Whisk in salt and set aside. If mixture gets too thick, add small amounts of water to thin out. Cover with lid to keep warm and set aside.
Brown bacon in a medium-size skillet over medium heat. When done, drain and set aside on a
warm plate. Toast English muffins in toaster or toaster oven.
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Gently crack eggs into simmering water. For best results, crack eggs into a small glass bowl and gently pour, or slide, eggs out of bowl into simmering water. Repeat for all eggs.
Allow eggs to cook for 2 1/2 - 3 minutes. Yolks should still be slightly soft in the center and
whites should be fully set. Remove eggs from water with a slotted spoon and set on a warm plate.
To assemble, top each muffin with 1 slice of bacon followed by 1 poached egg. Drizzle with hollandaise sauce and serve immediately