One of my favorite Sunday morning breakfasts. It turns any morning into an occasion. The really great news it that it can be dairy free & gluten free! Don’t be scared of poaching eggs or making Hollandaise. You can’t microwave it but it isn’t hard. It takes a bit of practice but it is well worth it!
- 1 dozen eggs
- white vinegar
- 1 lemon
- 1/2 cup of butter substitute
- Gluten Free English Muffins
- Canadian Bacon/ thin ham/ prosciutto
- Chive or Tarragon
- Salt and pepper
This recipe is basically about timing and basic components.
Start your Hollandaise first. It is a process that will take about 20 minutes. Get your poaching liquid to temp about half way through so that you can quickly poach your eggs. Hollandaise doesn’t like to sit around but you can revive it by whisking in some warm water if it thickens. Eggs poach fast (90 seconds) if your water is right.
At the end throw your Canadian bacon in a hot pan and toast your muffins. The hardest part is the orchestration of it. Ask for some help. After you have done it a few times, you will be a pro!