Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon,
remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the
eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!

 

Coat a large sauté pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are
hot but not brown.

 

Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.

 

Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm
but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on
each English muffin. Top with the Hollandaise Sauce.

 

Toss the greens with lemon juice, and dress with olive oil and salt. Garnish each plate with the dressed greens.

In a blender blend yolks, water and lemon juice until smooth. Add the hot melted butter by very slowly until sauce begins to emulsify.

 

Season the sauce with salt and hot sauce to taste. Keep the sauce warm over a pot of barely simmering water – never allowing the water to touch
the bottom of the bowl.

 

Please note: This recipe contains raw eggs - pasteurized eggs are essential!