Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | English muffins, split |
| \N \N | Butter or margarine,softened |
| 8 slices | Canadian bacon, cooked |
| 8 \N | Poached eggs |
| 2 cups | Fresh orange juice |
| 1 cup | Unsalted butter |
| ½ teaspoon | Salt |
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.
Orange Hollandaise:
(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.