| Servings | serves |
Ingredients
- 6 slices Ham Canadian-style Bacon
- 6 Eggs
- 3 Egg Yolks
- 1/2 teaspoon White Vinegar
- 1/2 cup Butter melted
- 4 tablespoons Lemon Juice
- pinch Salt
- pinch Black Pepper
- 3 English Muffins 6 halves
Ingredients
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Instructions
Hollandaise Sauce:
- Fill the bottom of a double boiler part-way with water. Make sure that the water doesn’t touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and 1/2 tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
Egg Cups:
- Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover the tin in foil, then bake at 350˚F / 175˚C for 8-10 minutes (eight minutes if you like your yolk very runny).
- To plate: place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
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