Meal Plan Monday ... #26
What you will need:
Thomas Nooks & Crannies English Muffins
Canadian Bacon
Eggs for poaching in boiling water with 1 tsp. Distilled white vinegar
Blender Hollandaise Sauce (recipe follows)
I toast split English muffins in my toaster oven in lieu of my toaster as they toast more uniformly.
I sauté Canadian bacon slices in small amount of butter just to heat through.
Using about an inch of water with vinegar added, poach eggs about 2-1/2 to 3 minutes, remove with a slotted spoon.
Blender Hollandaise Sauce
In a 4 cup glass measuring cup, whisk together:
5 egg yolks
1/2 tsp. Dijon mustard
1 Tbsp. Lemon juice
1/4 tsp. White pepper
Melt 1/2 cup butter in a glass measuring cup in microwave. While hot, drizzle into egg yolk mixture with blender running. I use my immersion blender & blend while adding the butter.
On serving plate, place split toasted English muffin.
Top each half with a slice of Canadian Bacon.
A poached egg on each muffin half.
Ladle 1/4 cup Hollandaise sauce over each muffin.
May be garnished with fresh snipped parsley or chives.
Enjoy!
