This is a nofuss easy recipe The sauce is simply put together in a blender no double boiling necessary Assemble eggs with sauce over hot buttered English muffins with Canadian bacon or if you prefer Serrano ham
Prep Time
2 mins
Dificult
Medium
Servings
25 mins
Ingredients
Instructions
In a skillet over medium-high heat
fry the Canadian bacon on each side until evenly browned.
Fill a large saucepan with about 3 inches water
and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water
and cook 2 to 3 minutes
until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
Meanwhile
melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
In a blender or large food processor
blend the egg yolks
heavy cream
cayenne pepper
and salt until smooth. Add half of the hot butter in a thin steady stream
slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method
then the remaining butter.
Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce
