Made with our Calivirgin Lusty Lemon Olive Oil
- 2 English muffins
- 4 large eggs
- 4 slices Canadian bacon
- Calivinegar Prosecco Vinegar, just a splash
For the Hollandaise sauce:
- 2 tablespoons butter
- 2 tablespoons Calivirgin Lusty Lemon Olive Oil
- 4 egg yolks
- 2 teaspoons lemon juice, or lime juice
- 1 tablespoon heavy whipping cream
- Salt and pepper, to taste
- Melt the butter and Calivirgin Lusty Lemon Olive Oil in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
- Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. (Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).
- Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, just for 30-40 seconds. Remove the heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce the heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
- Add a little splash of Calivinegar Prosecco Vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
- Crack one egg into a small cup. Lower the egg into the simmer water, gently easing it out of the cup.
- Cook the egg in the simmering water for about 3-5 minutes, depending on how soft you want your egg yolk.
- While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
- Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, then a poached egg. Top with hollandaise sauce.
Lusty Lemon Olive Oil