HungryBastard.com

My husband made this for me this morning for a Mothers Day breakfast! Absolutely delicious!

Ingredients:

• 4 egg yolks
• 8 eggs
• 3 1/2 tbsp. lemon juice
• 1 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 tbsp. water
• 1 c. butter, melted
• 1/4 tsp. salt
• 8 eggs
• 1 tsp. salt
• 1 tsp. distilled white vinegar
• 4 slices of Canadian Bacon (usually found in the lunch meat section of the grocery store)
• 4 English muffins, split
• 2 tbsp. butter, softened
• Optional: Chopped chives

Directions:

1. To make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure the water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tbsp. water.
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
3. Preheat oven on broiler setting. To Poach eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in the center. Remove the eggs from the water with a slotted spoon and set on a warm plate.
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins under the broiler heat.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.