Yield: 4 Servings
|4 \N||Poached eggs|
|4 \N||Slices, Canadian bacon or|
|\N \N||Boneless cooked ham, sliced|
|¼ cup||Butter, do NOT use margarine|
|2 \N||Egg yolks|
|2 teaspoons||Lemon juice|
|\N \N||1/8 to 1/4 inch thick|
|4 \N||English muffins, split|
|\N \N||Butter or margarine|
|¼ cup||Half and Half cream|
Poaching eggs: Take 4 10oz custard cups. Pour ¼ c hot tap water and ¼ t white vinegar into each cup. Place in a circle on a flat 12" plate.
Microwave, uncovered, on High until water is boiling. Carefully crack 1 egg into each of the four cups. With a fork, prick each egg yolk through membrane two times, then cover dish with plastic wrap. Microwave on High of 2 minutes, and let stand for 2 minutes. If you prefer your eggs firmer, let stand for a longer period of time.
In a wide frying pan over medium heat, cook bacon until lightly browned on both sides, about 1 minute on both sides. Toast muffin halves and spread with butter. Prepare hollandaise sauce; cover to keep warm.
Hollandaise Sauce: In a 2 cup glass measure, place butter. Microwave, uncovered, on High for 1 minute or until melted. Add egg yolks, lemon juice, cream, mustard and salt. Beat well with a wire whip.
Microwave, uncovered, on High for 2 minutes (stirring after 1 minute, then at 30 second intervals) or until sauce is slightly thickened.
To serve: place 1 or 2 muffin halves on each serving plate. Cover one muffin half with bacon. With a slotted spoon, lift eggs from water, drain briefly, and arrange 1 egg over each bacon-topped muffin. Spoon hollandaise sauce over each egg.
"Sunset Microwave Cook Book", 1981, Lane Publishing Co.