Yield: 4 servings
|4 \N||English muffins, split|
|\N \N||Butter or margarine,softened|
|2 cups||Fresh orange juice|
|1 cup||Unsalted butter|
|8 slices||Canadian bacon, cooked|
|8 \N||Poached eggs|
ORANGE HOLLANDAISE SAUCE
(Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.) Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4.
(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)
Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have ¼ cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.