(Recipe can be found on the Pioneer Woman’s site here.)
Step by Step Instructions:
This recipe doesn’t involve a lot of ingredients, which is a-ok with me. The following is needed: Eggs, English Muffins, Canadian Bacon, Butter, Cayenne Pepper, and a Lemon.
First thing to do is set the oven to broil. Then lightly butter the English muffins. While you’re at it, put two sticks of butter in a saucepan and melt it. Once melted, you’ll keep the butter warm but don’t let it brown.
On a lined cookie sheet, place the buttered English muffins and sliced Canadian bacon and broil until the muffins are toasted. Be sure to watch them, so they don’t burn.
Bring water to a near boil in a large saucepan.
At this point, your English muffins and Canadian bacon will be done. Set them aside but be ready because everything comes together pretty quickly.
If you don’t have an egg poacher, you can use this cool method to poach your eggs. Crack an egg and break it into a bowl or liquid measuring cup. Then once the water is almost boiling, I used a wooden spoon and stirred the water in one direction repeatedly until it formed a whirlpool, if you will. It’s a little hard to decipher in this photo, but pour the egg in one spot in the water, and watch as it cooks as it wraps itself into a loose oval shape. Cook it for about 2 1/2 minutes and set it aside. Continue cooking your remaining eggs this way and when you’re done, keep the water heated. Please note that you will have better luck cooking the eggs and keeping them in tact if you do not boil the water. The bubbles will break up the egg whites and make a mess…I speak from experience. 🙂
For the hollandaise sauce, separate 3 egg yolks…
…and place the yolks in a blender.
Then blend the yolks. Once they are combined, keep the blender running and VERY slowly pour in the warm melted butter. Keep the blender going as you squeeze the juice of a lemon into the blender. Keep an eye on this part, because the juice helps thin out the sauce, but you don’t want it super thin either.
Then add the cayenne pepper and blend until you have the desired consistency. You can add quite a bit, because it really just gives the sauce great flavor and doesn’t make it uber spicy. Note that when you follow the recipe, you get a much lighter colored, thicker hollandaise sauce (a seen in the photo below)…delightful!
Once the sauce is done, assemble the dish. I suggest spooning your eggs back in the boiling water for a minute just to warm them back up. Place a muffin half on a plate and top it with the canadian bacon and the warmed egg. Then pour some sauce over the top and enjoy. It was really delicious. 🙂 Enjoy!!
3 whole English Muffins
3 slices Canadian Bacon
3 whole Eggs (plus 3 Egg Yolks)
2 sticks Butter
1 whole Lemon, Juiced
Cayenne Pepper To Taste
1. First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
2. Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.
3. In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
4.Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.
Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.