Ingredients
2medium tomatoes,cut into 4 slices each, optional
1tspolive oil
salt and fresh ground black pepper,to taste
8Canadian bacon slices
4English muffins
2tspwhite vinegar,distilled
8large eggs
7tbspunsalted butter
3large egg yolks
1tbsplemon juice,fresh
salt and fresh ground black pepper,to taste
Preparation
Melt the butter in a small dish over the stove or in the microwave. Set aside to allow it to cool down.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon into the skillet, sprinkle the tomatoes with a pinch of salt and pepper.
Cook the tomatoes and Canadian bacon on both sides for 2 minutes each.
Poach the eggs using preferred method.
Toast the English muffins to liking. Add 2 toasted English muffin halves onto 4 plates. Set aside.
Place the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined. Give the melted butter a quick whisk to combine any bits that separated.
Working quickly and with the blender running on medium speed, remove the lid insert and slowly pour the melted butter into a blender in a thin stream. Blend until a creamy sauce forms.
Season to taste with salt and pepper and add a little more fresh lemon juice, if desired.
Top the English muffin halves with 1 slice of Canadian bacon, followed by a tomato slice.
Carefully top with poached egg and generously drizzle each with prepared hollandaise sauce. Sprinkle with fresh ground pepper, if desired.
Enjoy immediately.
