Hollandaise Sauce
This can be refrigerated in an airtight container for three days. I have also bagged it and frozen it for up to three months. I always try to make this the night before because for me it's a challenge to make this and the eggs at the same time. To reheat in microwave set on 50% power. Stir every 10 seconds till hot. DO NOT OVER HEAT.
12 TBLS of unsalted butter (1 1/2 sticks) softened
6 large egg yolks
1/2 C of boiling water
2 TSP of lemon juice (fresh is best, but go ahead and cheat)
1/8 TSP cayenne pepper
salt
Whisk butter and egg yolks in large, heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water. Don't let bowl touch the water. Slowly add boiling water, whisking constantly, until thickened and sauce registers 160 degrees. 7-10 minutes. You'll know when to stop when the sauce becomes smooth and slightly changes color.If you miss this the sauce will become clumpy. (Suck it up, and use it anyway, It will still be better than egg McMuffin
s). Off heat, stir in lemon juice, cayenne, and salt.
Eggs
2 TBLS white vinegar
1 tsp of salt
12 large eggs
6 English muffins
12 slices of Bearcarver Canadian Bacon
1. Poach eggs: Fill large skillet nearly to rim with water. Add vinegar and salt, bring to a boil over high heat. Crack three eggs into coffee cups (x4). Gently pour eggs from coffee cups into boiling water. Remove from heat, and poach eggs for 5-7 minutes. Remove eggs with slotted spoon to paper towel-lined plate. Place Canadian bacon on each muffin. Add an egg, drizzle hollandaise sauce over each. Dust with paprika.
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