Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices of Canadian bacon
- 1 tablespoon white vinegar
- Hollandaise sauce (prepared or homemade)
- Chopped fresh parsley for garnish
Instructions
- In a pan, cook the Canadian bacon until heated through. Set aside.
- Fill a saucepan with water and add vinegar. Bring to a gentle simmer.
- Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set, and yolks are still runny.
- Remove the eggs with a slotted spoon and drain on paper towels.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half, top with poached eggs, and drizzle with Hollandaise sauce.
- Garnish with chopped parsley and serve immediately.
Notes
For best results, use fresh eggs and consider adding garnishes like chives or paprika for variation.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Poaching and Assembly
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 260mg