Hollandaise sauce

Cup of Yum
1. In a nonstick saucepan, heat the butter over low heat until it melts.
2. Warm up the bowl of a food processor by filling it with very hot water then emptying it and drying it.
3. Add the egg yolks, lemon juice, white pepper or cayenne pepper, salt, and mustard and mix at high speed for about fifteen seconds.
4. Scrape down the sides of the food processor bowl then, while mixing, slowly add the hot water.
5. Add the hot butter to the egg yolk mixture, and cover the food processor hole with its lid or a cloth to avoid splashing.
6. Blend on high speed until thickened, 30 to 60 seconds. Taste and optionally add more lemon juice or salt to taste.
7. To keep the sauce warm and possibly further thicken, transfer it to a small nonstick saucepan, over low heat until heated through, stirring occasionally while preparing the rest of the recipe.

Poached eggs

1. Fill a medium saucepan with about 5 inches (12 cm) of water.
2. Add the vinegar. Bring to a gentle boil over medium heat until bubbles form at the bottom of the pan.
3. Over a small bowl, break each egg, one at a time, into a small sieve of the same size to completely drain the watery part of the whites.
4. Using a spoon, vigorously stir the water to create a whirlpool and slide the egg gently into the center of this whirlpool, taking care not to break the yolk.
5. Lower the heat and cook for about 2 to 3 minutes or when the coagulated white surrounds the yolk.
6. Using a slotted spoon, gently remove the egg from the pan.
7. As they cook, place the eggs on a cloth or 2 layers of paper towel and gently trim any rough edges.
8. Serve immediately or place in an ice water bath to stop the cooking. Reserve until ready to serve.

Muffins and bacon

1. Preheat the oven to 430 F (220°C).
2. Arrange the bacon slices on one baking sheet and the English muffin halves on another.
3. Place both sheets in the oven for about 5 to 10 minutes or until the bacon is hot and the muffins are golden brown.

Assembly

1. Place the 2 halves of a muffin on a plate, top each with a generous tablespoon of hollandaise sauce.
2. Add a slice of Canadian bacon, then a poached egg on each slice of muffin. Then, drizzle with more Hollandaise sauce.
3. Garnish with cayenne pepper or paprika and fresh chives.
4. Repeat the process with the rest of the ingredients and serve immediately.

Ratings

1. - The sauce is best when used immediately but can be stored in the refrigerator for 48 hours by possibly reheating it in the microwave.
2. - Poached eggs can be prepared 24 hours in advance and reheated in simmering water for 45 seconds before serving.